Only once in a blue moon does one find a cookie so fetching, so beautiful and flavorful, so irresistible that it might become a new staple on the highly anticipated annual Christmas cookie platter. Classic recipes passed down across the generations don’t crumble in the face of passing trends. Newcomers try to work their way in at the edges, but they rarely have staying power beyond one holiday season, maybe two at best.
Allow me to introduce your new baking tradition. Almond crescents have stood the test of time, appearing in a multitude of European patisseries under the title of vanillekipferl, migdałowe półksiężyce, kupferlin, and more, depending on who you ask. Melt-in-your-mouth shortbread cookies with a snowy dusting of confectioner’s sugar, there’s no unseating this sweet staple… Until now.
Blue matcha, though actually made with powdered butterfly pea flowers rather than green tea leaves, adds an alluring hue along with subtly nuanced flavor. Placing greater emphasis on the nutty aspects of its namesake, almond butter and almond extract provide a much bolder bite than the typical blend. Anyone who thinks that all shortbread sweets are bland will have to reevaluate their assessment after even a tentative nibble.
A step above the basic butter cookie, the dough couldn’t be more accommodating for any deadline or level of expertise. No chilling, no rolling, no cutting; just mix and bake. Best of all, they can be fully prepared well in advance and stored in the freezer until the time for gift giving arrives… Or cravings strike. Let’s be honest, they’re possibly even more delicious straight out of the deep freeze, with just a touch of refreshing frost lending surprising authenticity to the aesthetically pleasing icing sugar.
Astronomically speaking, a blue moon has nothing to do with color. If it happens to look blue, looming high in the night sky, it’s because of dust in the atmosphere. These treats are made of even more precious stuff than moon dust, which fully delivers on the promise in every regard.
Blue Moon Almond Crescent Cookie Dough
- 1/2 Cup Vegan Butter
- 1/2 Cup Smooth Almond Butter
- 2/3 Cup Granulated Sugar
- 3 Tablespoons Vegan Vanilla Yogurt
- 1 Tablespoon Blue Matcha (Butterfly Pea Tea Powder)
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Almond Extract
- 2 Cups All-Purpose Flour
- 1 Cup Blanched Almond Flour
- 1/4 Teaspoon Salt
- 1/2 Confectioner's Sugar
- Using your stand mixer with the paddle attachment installed, cream together the butter, almond butter, sugar, yogurt, blue matcha, vanilla, and almond extract. Mix until completely homogeneous, light, and fluffy.
- In a separate bowl, whisk together both flours and salt. Gradually add the dry ingredients with the motor on the lowest possible speed, until fully incorporated. Pause to scrape down the sides of the bowl as needed.
- Scoop out about small balls of dough for each cookie, and roll between lightly moistened hands to shape into cylinders. Press with gentle force on the outer ends to turn them into more pointed horns, and bend into crescent shapes.
- Place approximately 1 inch apart on ungreased baking sheets, and bake for 22 - 26 minutes, or until set and bottoms are lightly browned. Let stand for 2 - 3 minutes before removing to wire racks to cool completely.
- Toss with confectioner's sugar to coat. Serve or stash in the freezer for up to 3 months.
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Wellbee's Super Fine Blanched Almond Flour / Powder 2 LB.
Zi Chun Teas - USDA Organic Butterfly Pea Flower Powder from Thailand, Blue Matcha - Vibrant Blue Color Changing. Ideal for Cocktails, Cooking, Food Coloring - Concentrated - 1.76 Ounce
BARNEY Almond Butter, Bare Smooth, No Sugar No Salt, Paleo, KETO, Non-GMO, Skin-Free, 16 Ounce
Amount Per Serving: Calories: 110 Total Fat: 6g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 7mg Sodium: 36mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 1g Sugar: 6g Sugar Alcohols: 0g Protein: 2g