Recipes and Cooking Half-Moon Santa Almond Sugar Cookies Be the first to rate & review! The man in the moon? Santa! Kids will love to help you decorate these jolly cookies. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 8, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs Chill Time: 2 hrs Bake Time: 7 mins Total Time: 1 hrs Servings: 48 Yield: 48 to 60 cookies Jump to Nutrition Facts Ingredients 1 cup butter, softened 1 ½ cup granulated sugar ½ teaspoon baking powder ½ teaspoon salt 2 eggs ¼ cup milk 1 teaspoon vanilla ½ teaspoon almond extract ½ cup ground blanched almonds 3 cup all-purpose flour 1 recipe Royal Icing red food coloring white sanding sugar red luster dust small blue candies Royal Icing 1 16 ounce package powdered sugar (4-1/4 cups) 3 tablespoon meringue powder ½ teaspoon cream of tartar ½ cup warm water 1 teaspoon vanilla Directions In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, milk, vanilla, and almond extract until combined. Beat in ground almonds. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill about 2 hours or until dough is easy to handle. Preheat oven to 350°F. On a lightly floured surface, roll one dough portion at a time to 1/8 to 1/4 inch thick. Using a 4-inch-long crescent-shape cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake for 7 to 10 minutes or until edges are light brown. Transfer cookies to a wire rack; cool. To decorate: For hats, outline and flood half of each cookie with glaze-consistency red-tinted Royal Icing. For hatbands, outline and flood glaze-consistency white Royal Icing in a strip beneath each hat. For beards, use a new artist's paintbrush to swirl on frosting-consistency white Royal Icing; sprinkle white sanding sugar on beards. Use a clean, dry artist's brush to apply red luster dust on cheeks. Use icing to attach small blue candies for eyes. Royal Icing In a large mixing bowl stir together the powdered sugar, meringue powder, and cream of tartar. Add the water and vanilla. Beat with an electric mixer on low speed until combined; beat on high speed for 7 to 10 minutes or until icing is very stiff. If not using right away, cover bowl with a damp paper towel and cover paper towel with plastic wrap; chill for up to 48 hours. To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. **Tip: Meringue powder is a mixture of pasteurized dried egg whites, sugar, and edible gums. Look for it in the baking aisle of your supermarket or at a specialty food store. Rate it Print Nutrition Facts (per serving) 178 Calories 8g Fat 25g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 48 Calories 178 % Daily Value * Total Fat 8g 10% Saturated Fat 5g 25% Cholesterol 28mg 9% Sodium 99mg 4% Total Carbohydrate 25g 9% Total Sugars 19g Protein 2g Vitamin C 0mg 0% Calcium 16mg 1% Iron 0.5mg 3% Potassium 29mg 1% Folate, total 16.6mcg Vitamin B-12 0mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.