Chinese Harvest Moon Cookies – a delicious recipe with butter, icing sugar, vanilla, ground blanched almonds, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream butter.
2
Sift sugar and gradually mix with butter.
3
Blend vanilla and almonds, and slowly knead in flour.
4
Put dough into refrigerator.
5
Once the dough has cooled, sprinkle flour on the counter.
6
Roll dough out to a thickness of one centimeter.
7
Cut the dough into form shapes.
8
An upside-down cup works well as a full harvest moon cookie cutter.
9
Make a crescent-shaped moon by cutting a full moon into two halves and pulling at the two ends until it looks like a crescent moon.
10
To make a rabbit or a toad, cut the shapes out on a piece of paper, press the paper down on the rolled-out dough, and trim around the shape.
11
Bake the cookies on a greased cookie sheet in a preheated 350F (180C) oven for 15 minutes.
774
kcal
Calories
64
g
Fat
43
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 cup soft butter, 1/2 cup icing sugar, 1 tbsp. vanilla, 1 cup ground blanched almonds, and more.
Yes, Chinese Harvest Moon Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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