These cookies are loved by everyone at work. I brought in 30 cookies on Sunday and today we ran out early in the day. People were complaining that they only got 1 or 2. These harvest moon cookies are delicious and of course, perfect for this holiday season. They are very nutty and not too sweet! I hope you enjoy these awesome Harvest Moon cookies and share them with someone you love!
Harvest Moon Cookies
1 cup butter, room temperature
1/2 cup powdered sugar
2 tablespoons vanilla extract
1 teaspoon almond extract
1 1/2 cup all-purpose flour
1 cup ground almond meal ( I use Trader Joe's almond meal)
Preheat the oven to 350˚F
Cream the butter and slowly add in the sugar. Add in the vanilla and almond extracts and the almond meal. Work in the flour gradually. Wrap the dough in wax paper or parchment paper and refrigerate for 2 hours.
Line a cookie sheet with a silpat or parchment paper. These are delicate cookies, so don't handle them too much. Divide the dough into 2 batches, leaving one in the refrigerator. Divide the dough into small 1 teaspoon sized balls and place them on a cookie sheet and slightly flatten with the heel of your hand or a spatula. Bake until just slightly golden brown on the bottoms, about 12 to 15 minutes. Cool the cookies and drizzle with white or dark chocolate or cover 1/2 of the cookie in chocolate. Serve with cocoa or chocolate milk for dunking.
These cookies are amazing and super delicate. I have changed this recipe many times, but the addition of an egg has made a huge difference. Although the cookies are still delicate, but they don't crumble every time you touch them. If I make a double batch, I will add in 1 additional egg for support.
These cookies can be frozen without chocolate for up to 1 month.