Lunette al Burro

Buttered Lunettes - Crescent Shaped Cookies

In the cozy enclave of our family kitchen, where the clinking of utensils and the warm embrace of the oven create a symphony of homey melodies, there exists a cherished secret – Lunette al Burro, the buttered lunettes. These delicate crescent-shaped cookies carry with them not just the aroma of baked perfection but a tale woven with the essence of Italian culinary tradition.

Picture this: the kitchen bathed in the golden glow of the oven, the air filled with the sweet anticipation of what's to come. The secret weapon in the making of these melt-in-your-mouth wonders is none other than margarine. A subtle yet indispensable element, the inclusion of margarine is the key to elevating these lunettes to the lofty standards set by generations of Italian moms. It's the kind of wisdom that transcends recipes, a touch only a seasoned matriarch can impart.

As the preparation unfolds, the heart of the recipe reveals itself – a harmonious blend of softened butter, margarine, sugar, and flour. Each ingredient, carefully measured and expertly combined, contributes to the alchemy that will transform this simple dough into a confectionery masterpiece. A touch of cognac adds a whisper of sophistication, a secret shared among those who understand that a hint of spirits can elevate a humble cookie to a realm of indulgence.

Enter the smaller bowl, where an egg and cognac engage in a delicate dance, creating a liaison that will infuse the dough with richness and depth. Baking powder and finely chopped almonds join the ensemble, adding texture and nuance to the symphony of flavors. The dough, a tactile experience in itself, is worked with hands until it achieves the coveted state of soft and smooth perfection.

Now, the true magic begins. With each teaspoon of dough, a crescent is born, carefully placed on ungreased baking sheets like stars finding their place in the culinary cosmos. The oven, a portal to transformation, embraces these crescents and, over the next 20-25 minutes, coaxes them into golden-brown perfection. The kitchen becomes a haven, filled with the irresistible aroma of Lunette al Burro finding their identity in the heat.

As the cookies cool, a final enchantment is bestowed – a generous sprinkle of Confectioner's Sugar. Like a dusting of snow on a winter morning, this finishing touch adds a touch of sweetness that lingers on the lips and in the memory. These buttered lunettes, created with meticulous care and a dash of secret wisdom, become more than a cookie; they embody a connection to a culinary heritage passed down through time.

Stored in the refrigerator, these treasures patiently wait to be savored with a cup of coffee or shared during moments of togetherness. They even extend the generosity of their existence to the freezer, ensuring that the taste of tradition can be preserved for future indulgences.

And so, Lunette al Burro, with their subtle crescent smiles and buttery essence, continue to grace our family gatherings. With each bite, we not only savor the deliciousness of a cookie but also partake in the continuity of a tradition – a legacy of flavors that whispers tales of love, secrets, and the timeless joy of sharing.

Lunette al Burro (buttered lunettes)

Servings: 25

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

These melt-in-your-mouth cookies have a secret weapon the making and that is margarine. If you skip this step, the cookies will not be the same. The lunette will still be good but not up to Italian mom standards.

Ingredients

8 tablespoons butter - softened
8 tablespoons margarine
1/4 cup sugar
2 tablespoons cognac
1/2 teaspoon baking powder
1 egg
2 1/2 cups flour
6 oz finely chopped almonds
Confectioner’s Sugar
Instructions

Instructions

Preheat the oven to 325 degrees Fahrenheit.
In a medium to large mixing bowl, cream together butter, margarine, sugar and flour.
In a smaller bowl, beat egg and cognac together with a fork and add to other ingredients.
Add baking powder and almonds to the mixture.
Work dough with your hands until soft and smooth.
Using one teaspoons of dough for each cookie – shape into crescents and place on ungreased baking sheets.
Bake for 20-25 minutes.
Cool then sprinkle generously with Confectioner’s Sugar.
These store well in the refrigerator, and they also freeze well.