{"id":103,"date":"2025-04-30T20:36:31","date_gmt":"2025-04-30T20:36:31","guid":{"rendered":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/?post_type=chapter&p=103"},"modified":"2025-04-30T20:43:36","modified_gmt":"2025-04-30T20:43:36","slug":"haselnusshalfmunde-hazelnut-half-moons","status":"publish","type":"chapter","link":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/chapter\/haselnusshalfmunde-hazelnut-half-moons\/","title":{"rendered":"Haselnusshalfmunde (Hazelnut Half-Moons)"},"content":{"raw":"Personal Note<\/strong><\/span>\r\n
\u201cThis is my grandmother\u2019s recipe. My mom and I bake these every Christmas\u2014but never in the classic shape. It\u2019s chaotic, cozy, and delicious, just how we like it.\u201d \u2014Julia Zay<\/blockquote>\r\n\ud83d\udc69\u200d\ud83c\udf93 Submitted by Julia Zay, Class of 2028\r\n\ud83d\udccd Home Country:<\/strong> United States (with German roots)\r\n\ud83c\udf7d Yields:<\/strong> ~30 cookies (depending on size and shape chaos)\r\n\ud83d\udd52 Prep Time:<\/strong> 30 minutes + 1 hour chill\r\n\ud83d\udd25 Cook Time:<\/strong> ~25 minutes\r\n\ud83c\udf31 Dietary Info:<\/strong> Vegetarian\r\n\r\nIngredients<\/strong><\/span>\r\n\r\nCookie Dough:<\/strong>\r\n
    \r\n \t
  • 100 g butter<\/li>\r\n \t
  • 1 egg<\/li>\r\n \t
  • 75 g sugar<\/li>\r\n \t
  • 1 tsp vanilla<\/li>\r\n \t
  • 175 g ground hazelnuts (or substitute with almonds\/walnuts)<\/li>\r\n \t
  • 200 g flour<\/li>\r\n \t
  • 2\u00bd tsp baking powder<\/li>\r\n<\/ul>\r\nGlaze:<\/strong>\r\n
      \r\n \t
    • 200 g powdered sugar<\/li>\r\n \t
    • Juice of \u00bd lemon<\/li>\r\n<\/ul>\r\nInstructions<\/span><\/strong><\/span>\r\n
        \r\n \t
      • Cream together butter, egg, and sugar until smooth. Add vanilla, ground hazelnuts, flour, and baking powder. Mix until combined.<\/li>\r\n \t
      • Cover and refrigerate the dough for 1 hour.<\/li>\r\n \t
      • Roll out on a floured surface to desired thickness. Use cookie cutters\u2014traditional half-moons, or get creative with shapes.<\/li>\r\n \t
      • Bake at 350\u00b0F (180\u00b0C) for around 25 minutes, or until golden and slightly crisp.<\/li>\r\n \t
      • Mix powdered sugar and lemon juice to make a smooth glaze. Brush over cooled cookies.<\/span><\/li>\r\n<\/ul>\r\nCultural Context<\/strong><\/span>\r\n\r\nHaselnusshalfmunde are part of traditional German Christmas baking, where a variety of spiced, nutty, and glazed cookies fill tins and trays for friends and family throughout the season.\r\n\r\nFun Fact<\/strong><\/span>\r\n\r\nDespite their name (\u201chalf-moons\u201d), Julia\u2019s family embraces all cookie cutter chaos. The more creative, the better!\r\n\r\n

        \r\n\r\n


        \r\n\r\n

        ","rendered":"

        Personal Note<\/strong><\/span><\/p>\n

        \u201cThis is my grandmother\u2019s recipe. My mom and I bake these every Christmas\u2014but never in the classic shape. It\u2019s chaotic, cozy, and delicious, just how we like it.\u201d \u2014Julia Zay<\/p><\/blockquote>\n

        \ud83d\udc69\u200d\ud83c\udf93 Submitted by Julia Zay, Class of 2028
        \n\ud83d\udccd Home Country:<\/strong> United States (with German roots)
        \n\ud83c\udf7d Yields:<\/strong> ~30 cookies (depending on size and shape chaos)
        \n\ud83d\udd52 Prep Time:<\/strong> 30 minutes + 1 hour chill
        \n\ud83d\udd25 Cook Time:<\/strong> ~25 minutes
        \n\ud83c\udf31 Dietary Info:<\/strong> Vegetarian<\/p>\n

        Ingredients<\/strong><\/span><\/p>\n

        Cookie Dough:<\/strong><\/p>\n

          \n
        • 100 g butter<\/li>\n
        • 1 egg<\/li>\n
        • 75 g sugar<\/li>\n
        • 1 tsp vanilla<\/li>\n
        • 175 g ground hazelnuts (or substitute with almonds\/walnuts)<\/li>\n
        • 200 g flour<\/li>\n
        • 2\u00bd tsp baking powder<\/li>\n<\/ul>\n

          Glaze:<\/strong><\/p>\n

            \n
          • 200 g powdered sugar<\/li>\n
          • Juice of \u00bd lemon<\/li>\n<\/ul>\n

            Instructions<\/span><\/strong><\/span><\/p>\n

              \n
            • Cream together butter, egg, and sugar until smooth. Add vanilla, ground hazelnuts, flour, and baking powder. Mix until combined.<\/li>\n
            • Cover and refrigerate the dough for 1 hour.<\/li>\n
            • Roll out on a floured surface to desired thickness. Use cookie cutters\u2014traditional half-moons, or get creative with shapes.<\/li>\n
            • Bake at 350\u00b0F (180\u00b0C) for around 25 minutes, or until golden and slightly crisp.<\/li>\n
            • Mix powdered sugar and lemon juice to make a smooth glaze. Brush over cooled cookies.<\/span><\/li>\n<\/ul>\n

              Cultural Context<\/strong><\/span><\/p>\n

              Haselnusshalfmunde are part of traditional German Christmas baking, where a variety of spiced, nutty, and glazed cookies fill tins and trays for friends and family throughout the season.<\/p>\n

              Fun Fact<\/strong><\/span><\/p>\n

              Despite their name (\u201chalf-moons\u201d), Julia\u2019s family embraces all cookie cutter chaos. The more creative, the better!<\/p>\n



              <\/p>\n




              <\/p>\n



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