Yuletide Moon Cookies

Making Holiday CookiesThese Yuletide Moon cookies are a family favorite. I have made them almost every year and they never last too long. With a hint of lemon and the festive taste of almonds, these cookies rejoice in celebrating the return of the sun. I have also made variations of these cookies which you can see below the recipe. Enjoy & Blessed Yule!

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Yuletide Moon Cookies
Festive lemon and almond moon shaped cookies to celebrate Yule. Soft, buttery with a dusting of confectioner's sugar.
Making Holiday Cookies
Course Cookies
Cook Time 8-10 minutes
Servings
dozen
Ingredients
Cookies
  • 1 cup butter organic, unsalted
  • 1 1/4 cup sugar may substitute coconut sugar for healthier option
  • 2 teaspoons grated lemon peel organic lemons preferred
  • 1/4 teaspoon salt Celtic or Pink Himalayan salt preferred
  • 1 1/3 cup flour Bob Red Mills 1 for 1 Baking Flour for those gluten sensitive
  • 1 1/2 cup grated almond organic
  • 1 teaspoon vanilla extract organic preferred
Icing
  • 2 cups confectioners sugar sifted
  • 1 teaspoon vanilla extract organic preferred
  • 2 1/2 tablespoons water
Course Cookies
Cook Time 8-10 minutes
Servings
dozen
Ingredients
Cookies
  • 1 cup butter organic, unsalted
  • 1 1/4 cup sugar may substitute coconut sugar for healthier option
  • 2 teaspoons grated lemon peel organic lemons preferred
  • 1/4 teaspoon salt Celtic or Pink Himalayan salt preferred
  • 1 1/3 cup flour Bob Red Mills 1 for 1 Baking Flour for those gluten sensitive
  • 1 1/2 cup grated almond organic
  • 1 teaspoon vanilla extract organic preferred
Icing
  • 2 cups confectioners sugar sifted
  • 1 teaspoon vanilla extract organic preferred
  • 2 1/2 tablespoons water
Making Holiday Cookies
Instructions
  1. Preheat oven to 375°
  2. Cream together butter and sugar until fluffy and light. Add grated lemon peel, salt, flour, grated almonds, and 1 tsp. vanilla; mix thoroughly.
  3. Place dough in bowl. Cover and chill thoroughly.
  4. When the dough is well chilled; you can chill overnight, roll out dough to 1/8" thickness and cut with moon/crescent cookie cutter.
  5. Place 1/2" apart on un-greased baking sheet. Bake in preheated 375° oven for 8-10 minutes.
Icing
  1. While cookies bake, combine confectioner's sugar, vanilla and water.
  2. Spread over the tops of cookies while still warm, but not too hot, as icing will melt.
  3. Thin with additional drops of water if glaze is too thick. Allow cookies to cool.
Recipe Notes

Variations: You can replace the lemon peel with orange peel. You can also change the grated almonds to your favorite nut of choice.

You can take out the lemon all together and add cinnamon instead.

Add poppy seeds instead of the almonds to make a lemon poppy seed cookie.

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More about JennSeitzer

I am a Wild Woman, Gypsy Soul whose Spirit is Free. I follow the Witches Path and hold all of Life Sacred. I revel in herbal lore, the energy and power of crystals and walk among the Ancient Ones. I am Spiritual by nature but all of nature is my church. I have taken all that is good for my soul and nourish it, and have created a Spiritual Path that is designed especially for me, My Heart, My Mind, My Soul.

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