Blue Moon Crescent Cookies
TOTAL TIME: Prep: 15 min. Bake: 15 min./batch + cooling
YIELD: about 2-1/2 dozen.
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
Ingredients
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1 cup butter, softened
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1/2 cup sugar
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2 teaspoons grated lemon zest
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1 teaspoon lemon juice
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1/2 teaspoon vanilla extract
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1/2 teaspoon ground cinnamon
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1/4 teaspoon salt
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2 cups all-purpose flour
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1 cup dried blueberries
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Confectioners' sugar
Directions
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1.
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in lemon zest, 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.
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2.
Cool on pans 2 minutes. Remove to wire racks to cool completely. Dust cookies with confectioners' sugar.
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