The holiday season is packed with things to do and places to go. It’s easy to become overwhelmed if you don’t take time to relax and rejuvenate. One of the best ways to do this is to reserve a quite evening or even just an hour for yourself. Shut off social media and your phone, light a candle and enjoy a cup of tea while you listen to music or read a book. I suggest a tea with a gentle aroma and flavor like jasmine tea paired with a buttery-sweet cookie like almond moons. Almond moons are named after their crescent shape that honors the new moon. The new moon is a time for quiet reflection and new beginnings. It’s all about for planning how to move forward.
Almond Moons
(makes approximately 3 dozen cookies)
1 cup softened butter
8 ounces softened cream cheese
2 cups granulated sugar
1 egg
1 teaspoon vanilla extract
¼ teaspoon almond extract
3-1/2 cups flour
1 teaspoon baking powder
½ cup slivered almonds
Chocolate frosting
In large bowl cream butter and softened cream cheese together until light and fluffy. Add sugar, egg, vanilla, and almond extract. Beat until well blended.
In separate bowl combine flour and baking powder. Gradually add flour mixture to creamed mixture, beating after each addition until thoroughly blended into soft dough.
Cover bowl and refrigerate for at least one hour. Dough can be chilled overnight.
Scoop out tablespoons of dough onto lightly floured surface and form into small 2 inch logs. Bend logs into crescent moon shape and place on ungreased cookie sheet. When shaping moons remember that dough will rise and expand slightly as it cooks.
Bake at 350 degrees for 10-12 minutes or until bottom is golden brown. Some golden brown will show around edges of cookies.
Cool cookies, then drizzle with your favorite chocolate glaze or spread chocolate frosting along inner edge of cookie to accent moon shape. Press slivered almonds into soft glaze or frosting.
These cookies keep well in the freezer, so be sure to stash a few away for that much needed holiday timeout.
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