Half Moon Cookies “mezzaluna”
Half Moon Cookie “mezzaluna”
Original headnote from Sweet Maria’s Italian Cookie Tray Cookbook ( 1992) page 30
This is my own variation of my father’s favorite cookie. It’s a basic butter cookie shaped with a half moon cookie cutter and brushed with a beaten egg. For years we bought them at Ortone’s bakery, a popular local bakery operated by family friends. The had a great business during World War II, shipping these cookies overseas to homesick troops. I’ve developed my own version and Dad likes them just fine.
Recipe Renovation: These cookies are one of my favorites, too, simple and classic. My Dad did like this version I created but nothing can quite compare to his food memory of this cookie, the legendary Ortone bakery and the bustling Waterbury community it served.
This version adds orange oil instead of orange juice for a unique flavor. Also added a bit of salt.
HALF MOON COOKIES ‘MEZZALUNA”
MAKES 30 COOKIES
1/2 pound butter, softened
1/2 cup sugar
1/2 cup confectioners sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon orange oil
2 eggs
2 1/2 cups flour
1/4 teaspoon salt
In the bowl of a stand mixer ( or with a hand mixer, cream the butter, sugar and confectioners sugar until light. Add extracts, oil and 1 egg. Mix until blended.
On low speed gradually add the flour and salt and mix just until incorporated.
Wrap the dough in plastic wrap and refrigerate 1 to 2 hours or overnight.
Preheat oven to 350 F.
Roll out dough onto a lightly floured surface to 1/4-inch thickness. Cut shapes using a 3-inch crescent shaped cookie cutter. Place cookies onto a parchment lined cookie sheet, spacing each 2 inches apart.
In a small bowl, beat remaining egg. Brush egg onto the tops of the cookies.
Bake 12 to 15 minutes or until golden brown. Remove cookie sheet from the oven and cool cookies on a wire cooling rack. Store at room temperature in an airtight container.