Moon Cookies by Kimber Flory

[Dept of PMM Artists & things]

I thought these sounded fun and delicious.

Make these crescent-shaped cookies to celebrate during an Esbat rite, or for your Cakes and Ale ceremony. You can dip them in chocolate or decorate them with frosting and silver sprinkles for an added bonus!

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients:

• 2 1/2 Cups all purpose flour
• 1 1/2 tsp baking soda
• 1 1/2 tsp. baking powder
• 2 Sticks of butter (1 Cup), softened
• 2 1/2 Cups sugar
• 1 egg
• 1 tsp. vanilla extract

Preparation:

Blend flour, baking soda, and baking powder together. In another bowl, cream the butter and sugar together. Add the egg to the butter and sugar and
mix well. Add vanilla extract. One cup at a time, add the flour mix into
the wet ingredients. Mix until it's nice and doughy.

Flour your hands, and roll dough into pieces about the size of a golf ball. Squash it down and shape it into a crescent, and then flatten it down. Another option is to roll the dough out and cut it with crescent
cookie cutters -- be sure to flour your cookie cutters before you use
them, or the dough won't come out as well.

Bake on an ungreased baking sheet at 350 for about ten minutes, until the sides begin to brown.

Make icing with the following ingredients:

• 1 8-oz block of cream cheese, softened
• 1 stick butter, softened
• 4 Cups powdered sugar
• 1 tsp. vanilla extract
• 1 tsp. milk

Blend the cream cheese and butter together, and then gradually add in the powdered sugar. Add the vanilla and mix well. Blend in the milk (add a little more if your icing doesn't seem creamy enough). After your
moon cookies have cooled, use this to frost them.

Optional: add silver sprinkles to your cookies while the frosting is still wet, or dip half the cookie in chocolate and frost the other half in white.