HALF-MOONS

MEZZA LUNA

This is my own variation of my father’s favorite cookie. It’s a basic butter cookie shaped with a half-moon cookie cutter and brushed with a beaten egg. For years we bought them at Ortone’s, a popular local bakery operated by family friends. They had a great business during World War II, shipping these cookies overseas to homesick troops. I’ve developed my own version, and Dad likes them just fine.

1/2 POUND BUTTER, SOFTENED
1/2 CUP SUGAR
1/2 CUP CONFECTIONERS’ SUGAR
1 TEASPOON VANILLA EXTRACT
2 TABLESPOONS ORANGE JUICE
1 TEASPOON ALMOND EXTRACT
2 EGGS
21/2 CUPS FLOUR

1. In an electric mixer, cream the butter, sugar, and confectioners’ sugar. Add vanilla, orange juice, almond extract, and 1 egg. Mix until well blended.

2. On low speed, gradually add the flour and mix until just blended.

3. Wrap the dough in plastic wrap and refrigerate 1 to 2 hours or overnight.

4. Preheat oven to 350°F.

5. Roll out dough on a lightly floured surface to a 1/2-inch thickness. Cut shapes using a 3-inch half-moon cookie cutter. Place cookies 2 inches apart on a parchment-lined cookie sheet.

6. In a small bowl, beat remaining egg until blended. Using a pastry brush, brush the top of the crescents with the beaten egg.

7. Bake for 12 to 15 minutes, or until golden brown. Using a metal spatula, carefully lift cookies off the cookie sheet and onto a wire cooling rack. Cool. Store in an airtight container.