We purchased the Crescent Moon cookie cutter some time ago, so we are ready to bake.
Here's an quick and easy recipe.
Ingredients
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth.
Beat in egg and vanilla.
Gradually blend in the dry ingredients.
On a floured surface, roll out the dough to 1/4-inch thickness.
Cut with floured 3-inch crescent moon-shaped or round cookie cutter.
Place on ungreased cookie sheet, place cutouts 1 inch apart.
Re-roll dough and cut additional cookies.
Bake 8 to 10 minutes in the preheated oven, or until golden.
Let stand on cookie sheet two minutes before removing to cool.
Some bakers have concerns with the cookies not keeping shape...
Here are a few suggestions...
- Baking powder can cause your cookies to spread. Try using half the baking powder your recipe calls for or omit it altogether.
- Measure your ingredients properly.
- Chill the Dough before Baking your Cookies.
- Re-rolling the Dough.
- Thickness Matters.
- Use parchment Paper or a Silpat baking mat.
- Oven Temperature. Just because your oven says it is 325° doesn’t mean it is really 325º. If you have trouble with sugar cookies spreading when baked, you may want to purchase an oven thermometer to see what the temperature really is. If your cookies are baked in an oven that is too cool, the cookie dough won’t have time to set fast enough and it will make the sugar cookies spread.
- A Warm or Hot Cookie Sheet.
