Laura Albert’s Favorite Christmas Recipe

Today’s recipe is from Laura Albert. This is the next to the last recipe. I’m going to do one more. Enjoy and Merry Christmas!

Cheese Moons

Ingredients: 1/2 cup Crisco/shortening 1/2 cup butter/margarine 1/2 250 gram container Imperial Cheese 1/2 tsp. salt 2 cups flour 1-2 tbsps. ice cold water 1 jar favourite jelly or jam (My personal fave is crabapple jelly but regular apple will work. Also nice are blackberry and strawberry jams.)   Method:

1. Combine shortening, butter and cheese into a smooth dough. You may use a pastry blender to do this – it’ll help break up the cheese, which is quite hard – but the mix need not resemble pastry dough/sugar cookie crumble texture before adding other ingredients.

2. Add flour and salt and stir to combine. Add water as needed to help bring the dough together, the amount for water is a guideline only.

3. Chill dough for a 1/2 hour to 1 hour or until desired firmness. This dough rolls much easier cold. Divide dough into halves or thirds of a batch and work with one amount at a time while keeping the others cold in the fridge.

4. Roll pieces of dough to approx. 1/8″ thick, thinner is better. Cut circles of dough with round cookie cutter.

5. Heat oven to 450 degrees F.Place spoonful of jelly/jam in center of circle and fold over and crimp edges to seal, thereby creating a half-moon shape. The amount of jelly in each depends on the size of the circle. A guideline is 1/8 – 1/4 tsp. in each moon

6. Place on baking sheet and bake for 7 minutes.

7. Remove from oven and transfer to cooling rack.  7

8. Repeat steps 3-7 as needed to use remaining dough.

9. Store at room temperature in cookie jar or air-tight container.

10. Enjoy!

Coming February 13th! Amazon

A cowboy and a brunette standing in a clench.

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