Moon Cookie

Hello everyone,

The Turkish delight cookies that I prepared on the eve of the feast were greatly appreciated by the experimenters. So much so that some houses prepared this recipe for the holiday treat and received praise from their guests.

I really liked the texture of the dough that disperses in the mouth. As a matter of fact, I liken it to the moon cookies I ate as a kid. For this reason, I decided to make practical moon cookies from the same dough.

You can serve the cookies only with powdered sugar, or you can cover them with chocolate and peanuts and serve.

I thought I would add 1-2 tricks to the article to help you make delicious and consistent cookies.

First of all, make sure that the material you will use when making cookies is at room temperature.

Make sure all cookies are the same size and thickness. Because the thick or large one will cook late and the thin one will burn before the others are cooked.

Make sure to set the oven in which you will cook the cookies to the temperature given in the recipe beforehand.

Follow the baking time given for the cookies. When the white cookies are lightly browned, take them out of the oven.

Love…

Ingredients for Moon Cookie Recipe

• 150 g butter
• 2 tablespoons of yogurt (60 g)
• 2,5 cups of flour (250 g)
• Half a tea glass of powdered sugar (50 g)
• 1 teaspoon baking powder

For the coating:

1 teaspoon of melted chocolate
Netted or powdered Pistachios
Powdered sugar

How to Make Moon Cookie Recipe?

1. Put the flour, baking powder and powdered sugar in a deep mixing bowl. Add room temperature yogurt and butter on it.
2. Knead until you get a dough that does not stick to the hand, turn it into a meringue, stretch it and let it rest in the refrigerator for 30 minutes.
3. Set the oven to 180 degrees and start heating.
4. Take walnut-sized pieces from the cookie dough and shape into a moon.
5. Place all the cookies on the baking tray and bake for 20 minutes.
6. Serve the cookies, sprinkled with powdered sugar, from the oven.
7. If you are going to cover it in chocolate, do not dip it in powdered sugar. Melt the chocolate in a bain-marie and dip one end of the cookies into the chocolate.
8. Dip the cookie you covered in chocolate into the mesh almonds you took in a bowl and arrange them on the tray at intervals. Serve after the chocolate is frozen.