Moonies

These don’t exist on the internet. They were a late discovery by Don from the House of Majoras.  Only a partial list of ingredients are on the scrap of paper salvaged from some of Mary Ann’s  notes, but combined with David’s memory of watching his mom make them, it was enough to recreate one of the Majorases’  childhood favorites.  These are the cutest little crescent-moon shaped sponge cake “bites,” dusted with powdered sugar. I was totally smitten when I made them the first time. Every child should have Moonies waiting on the counter when they come home from a long hard day at school.

 Makes 2 or 3 dozen Moonies.

In a mixing bowl, beat until stiff and set aside . . . . . . . . . . . . . . . . . . In another bowl, beat until fluffy and pale. . . . . . . . . .   Beat in until smooth . . . . . Sift together over the yolk mixture and blend in well . . .  . . . . . . . . . . . . . . . Have ready . . . . . . . . . . . . .

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6 egg whites 1 c. milk 6 egg yolks 1 c. sugar ¼ c. butter, room temp 2 T. lemon juice 1 t. vanilla 1 c. flour 2 t. baking powder 1 c. finely ground walnuts or pecans

Preheat the oven to 350°. Line a 9” x 12” baking pan with parchment paper and spray with cooking spray. Fold the egg whites into the batter. Pour into the pan, smooth out, and sprinkle evenly with the ground nuts. Bake for 25 - 30 minutes, until a toothpick comes out clean. Cool for 10 minutes. Pull the parchment with the cake out onto a flat surface.  Using a 3” biscuit cutter, cut a half circle first in the bottom right corner, then work your way up, cutting out crescents and setting them on another cookie sheet.(There should be little to no waste, but if there is, you know what you need to do.) With a small mesh strainer, dust powdered sugar over the little moon shapes.