Blue Moon Crescent Cookies

Name: Blue Moon Crescent Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: about 2-1/2 dozen
Ingredients: 1 cup butter, softened; 1/2 cup sugar; 2 teaspoons grated lemon zest; 1 teaspoon lemon juice; 1/2 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 2 cups all-purpose flour; 1 cup dried blueberries; Confectioners' sugar

Total Time Prep: 15 min. Bake: 15 min./batch + cooling

Yield about 2-1/2 dozen

Test Kitchen Approved

I love my grandma's vanilla crescent cookies, but wanted to add my own twist. These have a touch of lemon and cinnamon, plus flecks of dried blueberries.—Crystal Schlueter, Northglenn, Colorado

Ingredients

1 cup butter, softened
1/2 cup sugar
2 teaspoons grated lemon zest
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups all-purpose flour
1 cup dried blueberries
Confectioners' sugar

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in lemon zest, juice, vanilla, cinnamon and salt. Gradually beat flour into creamed mixture; stir in blueberries. Shape tablespoonfuls of dough into crescent shapes. Place 2 in. apart on ungreased baking sheets. Bake 15-18 minutes or until edges are lightly browned.
Cool on pans 2 minutes. Remove to wire racks to cool completely. Dust cookies with confectioners' sugar.

I love my grandma's vanilla crescent cookies, but wanted to add my own twist. These have a touch of lemon and cinnamon, plus flecks of dried blueberries.—Crystal Schlueter, Northglenn, Colorado

Recipe Creator