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Shimmering Moons




Source of Recipe


Selena McDevitt


List of Ingredients




1 2/3 cups all-purpose flour
½ cup finely ground almonds
1/3 cup granulated sugar
¼ teaspoon salt
1 cup (2 sticks) chilled butter, cut into small pieces
1 box (16 ounces) confectioners’ sugar
2 teaspoons powdered egg white
¼ cup water
blue food coloring
clear edible glitter


Recipe



In a medium bowl, combine flour, almonds, sugar, and salt. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs. Shape dough into a disk; wrap it in plastic wrap and chill for 2 hours.

Preheat oven to 325 degrees. Shape dough into 1” balls. Roll each ball into a rope. Form each rope into a crescent shape and place on ungreased baking sheets. Bake cookies until lightly golden, 14-16 minutes. Place baking sheets on wire racks; cool for 10 minutes. Transfer cookies to wire racks; cool completely.

For the icing, in a large bowl, combine confectioners’ sugar, powdered egg white, and water; mix until blended. Place half of the icing in another bowl; using blue food coloring, add 1 or 2 drops to the icing to tint it light blue. Leave the remaining bowl of icing white.

Place wire racks with cookies on top of the baking sheets. Place each icing in separate resealable plastic bags; snip off 1 corner. Pipe white icing in a zigzag pattern on top of the cookies; pipe blue icing lightly over white icing. Sprinkle cookies with clear edible glitter. Let cookies set until dry.