Friday, May 28, 2010

Yummy Ramadaan Recipes: crescent Moon cookies

K, this recipe is mine, not traditional Omani, but I love to do it for Ramadaan.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
2 1/2 Cups all purpose flour
1 1/2 tsp baking soda
1 1/2 tsp. baking powder
2 Sticks of butter (1 Cup), softened
2 1/2 Cups sugar
1 egg
1 tsp. vanilla extract
Blend flour, baking soda, and baking powder together. In another bowl, cream the butter and sugar together. Add the egg to the butter and sugar and mix well. Add vanilla extract. One cup at a time, add the flour mix into the wet ingredients. Mix until it's nice and doughy.
Flour your hands, and roll dough into pieces about the size of a golf ball. Squash it down and shape it into a crescent, and then flatten it down. Another option is to roll the dough out and cut it with crescent cookie cutters -- be sure to flour your cookie cutters before you use them, or the dough won't come out as well.

Bake on an ungreased baking sheet at 350 for about ten minutes, until the sides begin to brown.
Make icing with the following ingredients:
1 8-oz block of cream cheese, softened
1 stick butter, softened
4 Cups powdered sugar
1 tsp. vanilla extract
1 tsp. milk

Blend the cream cheese and butter together, and then gradually add in the powdered sugar. Add the vanilla and mix well. Blend in the milk (add a little more if your icing doesn't seem creamy enough). After your moon cookies have cooled, Use this to frost them.

Optional: add silver sprinkles to your cookies while the frosting is still wet, or dip half the cookie in chocolate and frost the other half in white.

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