A Family Recipe
Here you can see the handwritten recipe card shared by my aunt so that I could bring these cookies into your life! Many regions around the world have their own version of these moon cookies, and my Mom’s family roots are in Hungary, so I’m calling these Hungarian Moon Cookies. But maybe it was because we lived in Texas that we used pecans instead of another nut. You can swap out for your nut of choice, but these are my favorites!
Adapt and Change
You can see from the card above that we’ve made some adjustments to how the recipe is laid out, but the cookies you wind up with are still the ones that I remember from childhood! Just, be careful not to overcook these cookies, and don’t use any kind of liner on the baking sheet–or you won’t wind up with the right crispness. Try a test batch if you’re unsure about timing or size–just as we did.
- Prep Time: 10m
- Cook Time: 25m
- Total Time: 40m
- 1 1/2 cups pecan, ground well in processor
- 2 cups all-purpose flour
- 6 tablespoons sugar
- 1/2 pound butter
- 1 teaspoon vanilla
- 1/2 cup hot water
- 2 cups powdered sugar
- Preheat oven to 325 degrees. Cream butter and sugar well using a hand mixer, for about 2 minutes. Continue mixing, and add flour, about a third at a time, add nuts and vanilla. Add a small pinch of salt to bring out the flavors. By hand stir in water about a tablespoon at a time. The dough should be easily formed and should not be sticky. If it falls apart, you can add more water, and if it becomes sticky you can add more flour.
- Scoop the dough in small tablespoons into your hand and roll into balls before placing evenly onto an ungreased pan. Press and mold the balls into crescent moon shapes using your fingers. Bake for about 25 minutes until golden brown and crisp.
- When the cookies come out of the oven, sprinkle them with powdered sugar and place them on a cooling rack, then sugar again before serving. The cookies should be covered in a white layer of sugar.