Norwegian Halfmoon Cookies

A recipe for filled cookies found on
Norwegian Halfmoon Cookies

It should not be surprising that these cookies have a crescent shape. Punch out round cakes with a glass and then fold them. Fill the cookies with vanilla cream, jams or as here, with prune filling. The dough gives about 40 cookies.

4 egg
250 g [9 oz] sugar
250 g [9 oz] margarine
3 tablespoons of cream
500 g [18 oz] flour
1/8 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon hartshorn salt
100 g [3,5 oz] of sugar
250 g [9 oz] prunes, without stone
5 dl [1 pt] water

Egg white, for brushing
Nib sugar

This is what you do

[1] Whip egg and sugar light and airy. Add the semi-melted margarine together with the cream and flour that has been sifted with spices and hartshorn salt. Work the dough quickly and put it cool for a couple of hours.

[2] Cook and cool the prune filling.

[3] Roll out the dough to abput 1/2 cm / 1/5 in thickness and punch out cookies with a glass about 8 cm in diameter. Place 1 teaspoon of filling on one half and brush the edge with egg white before folding the cookie to form a crescent. Place the cookies on a baking sheet, covered with baking paper. Brush the cakes with egg white and sprinkle with nib sugar.

[4] Bake the cookies in the oven at 180 C / 355 F for 8-10 minutes, in the middle of the oven. Cool the cakes on the grid.

Tip: The cookies are well suited for freezing.