Recipe by Kelly Hong © 2008 Sarah Phillips CraftyBaking.com
Cookies and photo by Kelly Hong © Sarah Phillips
My hubby bought me three moon cookie molds for Christmas, a lotus flower, a lucky kitty and a butterfly.
I told my son's teacher that I would make some moon cookies and bring them to class for Lunar new Year.
I thought I would do a trial run today and the cookies came out so cute. I especially love the lucky kitty cookies.
COOKIE RECIPE HELP
1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar
1 tablespoon vanilla
1 cup ground lightly toasted blanched almonds
1 1/2 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
Cream butter. Sift sugar and gradually mix with butter. Blend vanilla and almonds, and slowly knead in flour. Put dough into refrigerator.
Press cookies into prepared molds and cut excess dough away.
Bake the cookies on a cookie sheet, lined with silpat or parchment paper, in a preheated 350 degree F oven for 15 minutes, or until edges are golden.