Moonstone Cookies (with a Red, White and Blue Version)

moonstone square post van and choc

Looking for a celebration cookie?

Maybe something for the Fourth of July with homemade ice cream…

moonstone square post

How about a shower or luncheon…

pink and chocolate moonstones

Or a kid’s party…

multicolor moonstones

Or any occasion where you want to carry out a color scheme.

turquoise moonstones

These are really just sugar cookies minus the rolling out, cutting and decorating. The colors and flavors are added to the dough. Try vanilla, almond, instant espresso, lemon or orange, chocolate, mint, etc.

Every cookie is unique with little craters here, bumps there, and marbled colors everywhere. The first ones you make might take a little extra time but once you get the hang of it, you’ll be spittin ’em out faster than the candy machine on I Love Lucy.

They don’t have to be perfect–that’s why they’re called moonstones.

 

storyboard moonstones

Take a scant 1/2 teaspoon of each color dough and invert each spoon onto a separate corner of a fourth spoon leaving dough behind. Use a small spatula or another spoon to push all colors off the spoon on to the prepared cookie sheet.

 

rolled moonstones

Dough on left has been rolled; dough on right has not. If dough is too soft, refrigerate for a few minutes until you can handle it.

 

flattening  dough balls

Mash rolled cookies into a flat circle with palm of your hand or fingers dipped in granulated sugar.

 

 

 

Moonstone Cookies (with a Red, White and Blue Version)
 
Author:
Recipe type: Cookies
Serves: 4 dozne
 
Sugar cookies fancy enough for a celebration or party. No decorating skills required.
Ingredients
  • 2 ounces unsweetened chocolate
  • 2¼ cups all-purpose flour, spooned in and leveled
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (2 sticks)unsalted butter, slightly firm
  • 1 cup superfine sugar
  • 1 large egg
  • 1½ teaspoons pure vanilla extract (this is where you can play with flavors)
  • 1 teaspoon instant espresso (if making chocolate dough)
  • 2 tablespoons granulated sugar, for flattening the cookies
Instructions
  1. Preheat oven to 375 degrees. Prepare baking sheets with silicone baking sheets, parchment paper or spray vegetable oil or butter.
  2. Melt chocolate in microwave one minute on MEDIUM. Stir and set aside to melt completely and cool.
  3. Whisk or sift flour, cream of tartar, baking soda and salt together.
  4. Using electric mixer, beat butter until smooth, about 1 minute. Add sugar all at once and beat another minute--until also smooth. Scrape down bowl and add egg and flavoring. Continue to mix just until combined. On Low speed, blend in half of the combined dry ingredients along with two teaspoons of hot water. Stop and scrape down the bowl. Add remaining dry ingredients and mix JUST until combined.
  5. For vanilla and chocolate: Divide dough, putting ⅓ of the dough (about 1 cup) in a separate bowl. Combine instant espresso with 1 teaspoon of warm water to dissolve. Add to smaller amount of dough along with melted, cooled chocolate. Stir until smooth. Let batter sit for about 10 minutes to thicken.
  6. For three colors: Divide dough into 3 bowls. Add a few drops of food coloring of choice to each bowl (or none for white). Put a teaspoon in each bowl.
Assembling two-color cookies
  1. Using two teaspoons, scoop ½ teaspoon of one batter in one spoon and ½ teaspoon of the other batter in the other. With a filled spoon in each hand, invert one color on top of the other and use spoon to scrape off the dough. Use spatula or another spoon to gently ease dough onto a cookie sheet so that both colors are exposed.
Assembling three-color cookies
  1. Take a scant ½ teaspoon of each color dough and invert each spoon onto a separate corner of a fourth spoon leaving dough behind. Use a small spatula or another spoon to push all colors off the spoon on to the prepared cookie sheet as seen below.
  2. When you have filled the tray, quickly and with a light touch form each "lump" in to a ball. In picture below, dough on left has been rolled; dough on right has not. If dough is too soft, refrigerate for a few minutes until you can handle it.
  3. Note: All dough should be of similar consistency. If using chocolate and it gets stiff upon standing, add a few drops of hot water.
  4. Mash rolled cookies into a flat circle with palm of your hand or fingers dipped in granulated sugar.
  5. Bake in 350 degree oven for 9-11 minutes.The longer you let them bake and the browner they get, the crispier they will be. If you like a softer sugar cookie, pull them out of the oven when they barely begin to brown and don't smash them quite as thin.
Notes
This recipe gives instructions for the vanilla and chocolate moonstones seen in the top picture. Leave out chocolate if making the red, white and blue cookies or multi-colored party cookies.

 

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Scooter July 1, 2010 at 6:55 am

love this idea!

Mimi June 28, 2010 at 11:54 pm

What a fun little cookie. Great photos of the steps involved.
mimi

Tia @ ButtercreamBarbie June 28, 2010 at 11:50 pm

I have to try these, they look like so much fun! Except i’m not a huge fan of crispy sugar cookies… wonder if you could add /subtract some ingredient to make them soft sugar cookies?

Romaine June 29, 2010 at 5:53 am

Tia, you can make these softer by not mashing them very flat before baking. Also, bake just until they barely begin to turn brown. Chilling the dough will keep them from spreading as much which makes them softer.

Kelly June 28, 2010 at 4:07 pm

Just stumbled upon your blog via Cookie Madness. I love it. The writing is great and your pictures are gorgeous.

Katrina June 28, 2010 at 3:41 pm

Those do look really fun and yummy and I love that they are versatile for so many occasions.

Hey, I just linked you in the comments at Cookie Madness about pie crusts. She’s looking for perfection and I know you’re the expert! 😉
http://www.cookiemadness.net

Paula June 26, 2010 at 5:02 am

these cookies looks so funny and yummy!

sippitysup June 25, 2010 at 6:47 pm

I like the top ones best. I guess you do too! Fantastic recipe. GREG

Memoria June 25, 2010 at 5:50 pm

Wow. They are super cute, but how do they taste?

Romaine June 25, 2010 at 6:06 pm

They are a crispy sugar cookie with vanilla flavoring and deep chocolaty flavor swirled throughout.

Paula June 25, 2010 at 7:39 am

Cookies look great and I love how you went to the trouble to provide a coordinating back-drop to each cookie. Your 4th of the July ones are great!

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