I love my grandma’s vanilla crescent cookies, but I wanted to add my own twist. These have a touch of lemon and cinnamon, plus flecks of dried blueberries.
—CRYSTAL SCHLUETER NORTHGLENN, CO
PREP: 15 MIN. • BAKE: 15 MIN./BATCH + COOLING • MAKES: ABOUT 2 1/2 DOZEN
1 cup butter, softened
1/2 cup sugar
2 teaspoons grated lemon peel
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups all-purpose flour
1 cup dried blueberries
Confectioners’ sugar
1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in lemon peel, juice, vanilla, cinnamon and salt. Gradually beat flour into creamed mixture; stir in blueberries. Shape tablespoonfuls of the dough into crescent shapes. Place crescents 2 in. apart on ungreased baking sheets. Bake for 15-18 minutes or until the edges are lightly browned.
2. Cool on pans 2 minutes. Remove to wire racks to cool completely. Dust cookies with confectioners’ sugar.
5 STAR TIP
If the cookie dough is too sticky to successfully shape, dust your hands with a little flour or set the dough in the refrigerator to firm up a bit.