“These were my Grandmother's special cookies. Her mother was originally from Iceland, so I believe this is the origin for this particular recipe. We made these at home every Christmas as part of our holiday baking. They melt in your mouth like a shortbread, and have a lovely almond flavour. The dough is easier to work with if chilled as per the instructions. They freeze very well. Don't forget to put on a CD with your favourite Christmas music while making these little beauties.”
1hr 12mins
24-26 cookies

Ingredients Nutrition


  1. Combine the cake flour, almonds, and sugar. Mix well.
  2. Add vanilla, and cut in butter until the mixture resembles coarse oatmeal. Using hands form into a dough.
  3. Chill covered in the fridge for at least 1/2 hour.
  4. Remove from fridge and cut off pieces the size of a pecan and roll between palms to the width of a little finger. Don't let the ends taper. Bend into a crescent moon shape and place on baking sheet.
  5. Bake at 350 for 12 - 15 minutes. Remove from baking sheet onto wire rack.
  6. While still warm, roll in icing sugar. Chill for 24 hours.

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