Grandma's poppy seed crescents (mohn moons) from Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes by Richard Sax

  • store-cupboard ingredients
  • poppyseeds

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on July 13, 2019

    These cookies are crisp, not very sweet, and very subtly flavored, reminding me a bit of biscotti. I used toasted hazelnut oil for the vegetable oil. I imagine the cookies would take well to a variety of other flavorings (almond extract, lemon extract, vanilla extract) and work well as tea/coffee dippers. The dough came together and rolled out easily. Note that there might be an error in the recipe version in the 1994 edition of this book - it calls for rolling out the dough 3/8-inch thick but I don't think you can get the recipe's stated yield of "~7 dozen crescents" at that thickness. I rolled the dough to 1/8-inch thickness, instead, which seemed to yield 2.5" crescent cookies at the expected rate.

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