Cherry Half Moons (Sylthalvmånar)
categories:  Cookies | Desserts | International   

Prepared: 2003-11-19

Recipe from "The International Cookie Cookbook"

These fragile, buttery cookies are accented with cherry preserves, with both beautiful and delectable results. they are also made with potato flour, an ingredient that, though difficult to find in the united states, produces a very tender, delicately-flavored cookie. the dough is rather soft, but if directions for handling it are carefully followed, it is manageable. potato flour, also called potato starch, is sometimes stocked in health food stores along with the gluten-free products. it is carried by some scandinavian import food shops and bakery supply houses as well.

Ingredients:

• ¼ cup finely chopped blanched almonds
• 1 cup (2 sticks) unsalted butter, slightly softened
• ¾ cup powdered sugar
• 1 large egg, separated
• 1/8 teaspoon salt
• 1/8 teaspoon finely grated lemon zest
• 1/8 teaspoon almond extract
• ¼ cup potato flour, or cornstarch
• 2 cups all-purpose or unbleached white flour
• ¾ to 1 cup sour (not dark, sweet) cherry preserves (see note)

decoration

• 2 tablespoons pearl sugar or coarse sugar crystals (optional)

Preparation:

• preheat the oven to 325 degrees f
• spread almonds in a large baking pan
• place in the oven and toast, stirring occasionally, for 5 minutes, until almonds are just beginning to color
• remove from the oven and let the almonds cool
• reset the oven temperature to 375 degrees f
• place butter in a large mixing bowl and beat with an electric mixer on medium speed until lightened
• add powdered sugar and beat until light and smooth
• beat in egg yolk, salt, lemon zest, and almond extract until well-blended; reserve egg white for garnishing cookies
• beat in potato flour until incorporated
• using a large wooden spoon, vigorously stir in flour until it is incorporated
• divide dough in half and lay each portion between large sheets of waxed paper
• using a rolling pin, roll out each half to 1/8 inch thick, making sure the dough isn't thicker in the center and checking the underside several times to smooth out any wrinkles
• stack the rolled dough sheets on a tray or baking sheet, and refrigerate for about 15 minutes, or until cold and firm
• line several baking sheets with aluminum foil, shiny-side-up, and lightly grease foil
• force preserves through a sieve, to yield about 2/3 cup sieved preserves
• if preserves are stiff and this process seems difficult, warm briefly before straining, then allow to cool before using
• stir 1 tablespoon of the chopped almonds into the strained preserves
• reserve remaining almonds to decorate the cookie tops
• working with one chilled dough portion at a time and keeping the other half refrigerated, turn dough over, gently peel off bottom sheet of waxed paper and replace it loosely. (this will make it easier
  to lift cookies from the paper later.)
• turn dough over and peel off and discard top sheet of waxed paper
• using a fluted or plain round 2 ¼ -inch cutter, or the rim of a 2 ¼ -inch-diameter drinking glass, cut out cookies, working quickly to prevent dough from becoming too warm to manage
• using a large knife, cut each round crosswise to form two "halves," one slightly larger than the other
• using a spatula, and working with one cookie at a time, carefully transfer larger half to the foil-lined baking sheet
• place a scant ½ teaspoon cherry-almond mixture in the center of the dough and spread out to within ¼ -inch of the edges
• place the smaller half of dough round over the larger half, carefully lining up straight edges
• very lightly pat down the edges of the smaller half
• repeat until all the cookies are prepared, spacing them about 1 ½ inches apart (if dough becomes warm and cookies become difficult to transfer from waxed paper to foil, slide dough onto a tray and refrigerate until cool and firm again.) gather and re-roll dough scraps between sheets of waxed paper and refrigerate until cold, then continue cutting out and forming cookies
• repeat the process with the second half of dough.
• in a small bowl, beat egg white with 1 teaspoon water until blended
• using a pastry brush or paper towel, lightly brush cookie tops with egg white mixture
• immediately sprinkle with some of the remaining chopped nuts and coarse crystal sugar
• place in the oven and bake the cookies for 9 to 11 minutes, or until just tinged with brown at the edges, reversing baking sheets from front to back about halfway through baking to ensure even browning
• remove baking sheets from the oven and let stand for about 3 minutes
• then carefully remove cookies from foil and transfer to wire racks
• let stand until cooled completely

note: don't be tempted to substitute a fruit jelly in this recipe; most are too thin and will run out and stick to the pan during baking.

makes 48 servings