Kossuth Kifli (Hungarian Cakey Cookie Aka Half Moons)

• 1 cup unsalted butter, plus
• extra unsalted butter, for pan
• 1 1/2 cups granulated sugar
• 8 eggs, separated
• 1/2 teaspoon vanilla extract
• 1 grated lemon, rind of
• 1 lemon, juice of
• 2 teaspoons baking powder
• 1 2/3 cups flour, plus
• extra flour, for pan
• 1 1/2 cups finely chopped walnuts
• powdered sugar, for garnish

1. Preheat oven to 350 degrees.
2. Butter and flour bottom and sides of a 9-by 13-inch cake pan.
3. In a large bowl, using an electric mixer on medium speed, cream together butter and granulated sugar.
4. Add egg yolks, one at a time, and beat until fluffy.
5. Add vanilla, lemon rind and lemon juice and beat to combine.
6. Gradually add in baking powder and flour.
7. In a medium bowl using electric mixer on high speed (with clean beaters), beat egg whites until stiff.
8. Fold egg whites into batter.
9. Gently spread batter into prepared pan.
10. Evenly sprinkle top with finely chopped walnuts and bake 25 to 30 minutes.
11. Remove to a wire rack.
12. Cool until cake shrinks away from sides of pan (about 15 minutes).
13. With a small round biscuit cutter (or a glass), periodically dipped in powdered sugar, cut one circle (don't remove it), then cut another circle halfway down the first one, making two crescents and one oval scrap.
14. Remove from pan and repeat (you can eat the oval scraps;).
15. Cool crescents completely and dust with powdered sugar.
16. Store in a tightly covered container for up to 2 days.

unsalted butter, extra unsalted butter, sugar, eggs, vanilla extract, lemon, lemon, baking powder, flour, extra flour, walnuts, powdered sugar

Taken from www.food.com/recipe/kossuth-kifli-hungarian-cakey-cookie-aka-half-moons-107051 (may not work)