Half Moon Cookies Recipe


Main Ingredient


 Hard boiled egg yolks3
 Butter1⁄4 Pound
 Sugar10 Tablespoon, divided (1/2 Cup Plus 2 Tablespoon)
 Whole eggs2
 Ground cloves1⁄4 Teaspoon
 Lemon rind1 , grated
 Flour1 1⁄2 Cup (24 tbs) (Enough To Make A Medium Dough, Stiff, But Moist Enough To Roll Out Without Cracking)
 Ground walnuts1 1⁄2 Cup (24 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3350 Calories from Fat 1834

% Daily Value*

Total Fat 213 g327.6%

Saturated Fat 75.7 g378.3%

Trans Fat 0 g

Cholesterol 666.8 mg222.3%

Sodium 162.9 mg6.8%

Total Carbohydrates 318 g106.1%

Dietary Fiber 16.6 g66.4%

Sugars 155.6 g

Protein 62 g124.7%

Vitamin A 67.3% Vitamin C 26.4%

Calcium 27.8% Iron 84%

*Based on a 2000 Calorie diet


1. Heat oven to 350°. In a bowl, mash the egg yolks into fine crumbs. Add butter, 1/2 cup sugar, 1 fresh whole egg, cloves, and lemon rind. Mix well. Start adding flour slowly until the dough becomes firm (hard enough that when you cut the cookies you can handle them).
2. Add 2 tablespoons sugar to ground walnuts. Set aside. In a separate bowl, beat 1 egg. Set aside. Split dough into three parts, work with one ball and put others in fridge, covered.
3. On a floured surface, roll out the dough to a 1/4-inch thick. Using the edge of a drinking glass, cut out quarter-moon shapes. One by one, turn each cookie upside down and dip the top of the cookie first in the beaten egg and then in the walnut mixture. Arrange in pan Bake for about 15 minutes, until golden brown.