Dipped Moons

Makes: about 2 1/2 dozen at $2.76 per dozen.

Dipped Moons
Yield: about 2-1/2 dozen


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1 egg white
  • 1 teaspoon rum extract
  • 7 ounces chopped milk choclate

Make It

1. Heat oven to 350 degrees F.

2. Combine flour, baking powder and salt in a medium-size bowl. Beat together on medium-high speed butter, sugar, egg white and rum extract in large bowl until light and fluffy, about 2 minutes. On low speed, gradually beat in flour mixture. Shape dough into disk and refrigerate in plastic wrap 30 minutes.

3. Roll out half of dough on floured surface to 1/4-inch thickness. Using 3-inch fluted round cutter, cut out cookies. Cut each in half. Place 1/2 inch apart on ungreased baking sheets. Reroll scraps; cut out.

4. Bake in 350 degrees F oven 10 to 12 minutes, until lightly browned around edges. Transfer to racks to cool. In small saucepan over low heat, melt chocolate, stirring. For each cookie, dip half a rounded edge into chocolate; let excess drip in pan. Repeat with other edge. Place on waxed paper until set. Repeat with remaining cookies.

5. Store airtight in cool place for up to 1 week.

Nutrition Facts

Amount Per Serving: cal. (kcal): 129, Fat, total (g): 7, chol. (mg): 14, sat. fat (g): 4, carb. (g): 16, fiber (g): 1, pro. (g): 2, sodium (mg): 60, Percent Daily Values are based on a 2,000 calorie diet.