Recipe
Ingredients:
Walnut coconut and sesame half-moon cookies
Walnut coconut and sesame half-moon cookies coated with tons
of icing sugar, melt-in-your mouth buttery cookies so easy to make, magnificently
nutty and crunchy, just perfect for any occasion. Layers and layers of icing
sugar build on top, gives this cookies some magical feeling. I don’t know,
maybe because the sugar dust always reminded me on that magic fairy dust.
These are so easy, that as I mentioned in my previous post I
prepare them together with Chocolate horns (horseshoe) cookies that are some
sort of chocolate twist of a cookie of this type. Anyway, I use mostly walnuts
when making them, but be free to choose your favorite.
They are made in almost same way as you’d make a shortbread
or short-crust pastry. You will skip the chilling part here, so, all you need
to do is to mix all of the ingredients, roll the “dough” and cut a half-moon
shapes. Bake them and next as quickly as you can drown them into icing sugar.
When you want a buttery sweet and crunchy cookie, don’t
hesitate and give them a try…
600 g flour
250g butter
5 tbsp sugar
1 cup vegetable oil
½ water
2 tsp baking powder
2 tsp vanilla extract
100g coconut flour
100g sesame
100g walnuts (almonds or hazelnuts), chopped finely
Icing sugar, for dusting
250g butter
5 tbsp sugar
1 cup vegetable oil
½ water
2 tsp baking powder
2 tsp vanilla extract
100g coconut flour
100g sesame
100g walnuts (almonds or hazelnuts), chopped finely
Icing sugar, for dusting
Method:
- Knead the flour, butter, oil, sugar, water, baking powder and vanilla and then add in the coconut flour together with the sesame and pecans.
- Roll out the dough (1 cm thick) and using half-moon cooking cutter shape, cut out the cookies.
- Place them on lined baking sheet and baked them on 200 degrees until they get lightly brown or about 20-30 min.
- Roll them into icing sugar immediately (while still hot).
- Store them into metal cookie box so they can last longer.
- Enjoy…
