Moon Cookies

Made every Christmas at our house



Note: cookies must be stored in the refrigerator or freezer.

Yield:
60 cookies
Category:
Bread and Baking
Cuisine:
Canadian

INGREDIENTS:

  • Base Dough:
  • 5 egg yolks
  • 60 g sugar
  • 100 g soft butter
  • 225 g all purpose flour
  • Raspberry Filling:
  • 250 ml raspberry jam
  • Almond Mixture:
  • 5 egg whites
  • 180 g granulated sugar
  • 120g ground almonds
  • 30g very soft butter
  • 60 g all purpose flour
  • 1 tbsp milk
  • Lemon Icing:
  • icing sugar
  • lemon juice - use enough to make about 1/2 cup of icing

DIRECTIONS:

  1. Base Dough:
    Beat yolks and sugar until creamy. Add butter and beat again. Add flour and roll into a ball. Roll dough out on a buttered and floured cookie sheet. Make edges as straight as possible. Bake for 10 to 15 minutes in a 350 degree oven until dough is just beginning to yellow
  2. Raspberry Filling:
    As soon as the base is baked spread evenly with the raspberry jam. Then cover with the almond mixture
  3. Almond Mixture:
    While the base dough is baking, make the Almond mixture. Beat the egg whites stiff. Add the sugar and beat again. Then add all the other ingredients individually, allows beating well in between. Spread evenly on the just-baked base. Bake the pastry for 10 to 15 minutes again until slightly coloured.
  4. Lemon Icing:
    Mix the icing sugar and lemon juice well. While still hot cover the pastry with the Lemon icing. Using a round cookie cutter c

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This recipe can be found online at: lemonzest.ca/Home/Recipes/9517