Moonbeam Munchies Recipe
Moonbeam Munchies Recipe photo by Taste of Home
Next Recipe

Moonbeam Munchies Recipe

Be the first to add a review
Publisher Photo
This simple from-scratch sugar cookie dough can be mixed in a flash and is easy to roll and cut. (Need to move at "light speed"? Use purchased refrigerator cookie dough.)
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min.
MAKES:36 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min.
MAKES: 36 servings


  • 2 cups sugar
  • 1 cup shortening
  • 1 egg
  • 2 teaspoons lemon extract
  • 5-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup water
  • 5 drops yellow food coloring

Nutritional Facts

2 each: 166 calories, 6g fat (2g saturated fat), 7mg cholesterol, 73mg sodium, 25g carbohydrate (11g sugars, 0 fiber), 2g protein.


  1. In a large bowl, cream sugar and shortening. Add egg and extract. Combine flour, baking soda and salt; add to the creamed mixture alternately with sour milk. Mix well. Refrigerate for 2 hours or overnight.
  2. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a round cookie cutter. If desired, cut some circles in half and form into half moon shapes. Place on greased baking sheets.
  3. Bake at 350° for 8-10 minutes or until the edges begin to brown. Remove to wire racks to cool.
  4. Combine water and food coloring; brush over cooled cookies. Let dry completely. Store in airtight containers. Yield: 6 dozen whole moons.
Editor's Note: Prepared refrigerator sugar cookie dough can also be used.
Originally published as Moonbeam Munchies in Quick Cooking May/June 1998, p39

Reviews for Moonbeam Munchies

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image