Citrus Crescents

• 1 cup vegan margarine (softened)
• 12 cup powdered sugar
• 1 teaspoon citrus juice (fresh squeezed is best)
• 2 cups whole wheat pastry flour (I used Bob's Red Mill)
• 14 cup organic spelt flour
• 18 teaspoon salt
• 2 teaspoons grated citrus peels (of your choice)
• 1 cup powdered sugar
• 1 teaspoon grated citrus peel

1. Preheat oven to 400'F.
2. If you are using a dark or nonstick cookie sheet, heat the oven to 375'F.
3. In the bowl of a stand mixer beat the margarine, sugar and citrus juice on medium speed until well combined and smooth.
4. Beat in the flour, salt and 2 teaspoons of the citrus peel.
5. Shape the dough by level tablespoons into crescent shapes, about 2 inches long.
6. On an ungreased cookie sheet place each crescent 1 inch apart.
7. Bake 6 to 10 minutes or until the edges begin to brown.
8. Meanwhile in a small bowl, stir in 1 cup powdered sugar and 1 teaspoons citrus peel with a fork.
9. Roll the warm cookies in the sugar mixture.
10. Place on a cooling rack and roll in the sugar again.
11. This recipe works at high altitudes with no changes.
12. Note: Bake one sheet of cookies at a time and place on the middle oven rack.
13. Bon Appetit!

margarine, powdered sugar, citrus juice, whole wheat pastry flour, flour, salt, peels, powdered sugar, peel

Taken from www.food.com/recipe/citrus-crescents-264162 (may not work)