Blue Moon Crescent Cookies Recipe

Blue Moon Crescent Cookies Recipe
Blue Moon Crescent Cookies Recipe photo by Taste of Home
Publisher Photo

Blue Moon Crescent Cookies Recipe

Be the first to add a review
Publisher Photo
I love my grandma's vanilla crescent cookies, but wanted to add my own twist. These have a touch of lemon and cinnamon, plus flecks of dried blueberries.—Crystal Schlueter, Northglenn, Colorado
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min./batch + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 2 teaspoons grated lemon peel
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup dried blueberries
  • Confectioners' sugar

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in lemon peel, juice, vanilla, cinnamon and salt. Gradually beat flour into creamed mixture; stir in blueberries. Shape tablespoonfuls of dough into crescent shapes. Place 2 in. apart on ungreased baking sheets. Bake 15-18 minutes or until edges are lightly browned.
Cool on pans 2 minutes. Remove to wire racks to cool completely. Dust cookies with confectioners' sugar. Yield: about 2-1/2 dozen.
Originally published as Blue Moon Crescent Cookies in Cookies & Candies Bookazine 2016

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 2 teaspoons grated lemon peel
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup dried blueberries
  • Confectioners' sugar
  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in lemon peel, juice, vanilla, cinnamon and salt. Gradually beat flour into creamed mixture; stir in blueberries. Shape tablespoonfuls of dough into crescent shapes. Place 2 in. apart on ungreased baking sheets. Bake 15-18 minutes or until edges are lightly browned.
  2. Cool on pans 2 minutes. Remove to wire racks to cool completely. Dust cookies with confectioners' sugar. Yield: about 2-1/2 dozen.
Originally published as Blue Moon Crescent Cookies in Cookies & Candies Bookazine 2016

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBlue Moon Crescent Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review