Cardamom Crescents
Recipe: #11458
December 10, 2013
"Great with coffee or tea."
Original is 50 servings
Ingredients
Nutritional
- Serving Size: 1 (20 g)
- Calories 97.1
- Total Fat - 5.4 g
- Saturated Fat - 2.6 g
- Cholesterol - 9.8 mg
- Sodium - 24.3 mg
- Total Carbohydrate - 11.5 g
- Dietary Fiber - 0.3 g
- Sugars - 6 g
- Protein - 1.1 g
- Calcium - 5.6 mg
- Iron - 0.2 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.
Step 2
Whisk first 4 ingredients in a medium bowl.
Step 3
Combine 1/2 cup sugar and pecans in a food processor; pulse until coarse meal forms.
Step 4
Using an electric mixer, beat butter and vanilla in a medium bowl until creamy, 2–3 minutes.
Step 5
Add nut mixture; beat to blend.
Step 6
Add dry ingredients; blend well (dough will be moist but still crumbly).
Step 7
Transfer to a work surface; knead to form a ball, about 4 turns.
Step 8
Measure 1 rounded tablespoon of dough; form into a ball, then roll into a 1 1/2"-long log. Gently bend into a crescent shape, pinching ends to taper (cookies may crack slightly).
Step 9
Repeat with remaining dough, spacing about 1" apart on prepared sheets.
Step 10
Bake, rotating sheets halfway through baking, until bottoms are golden, 12–15 minutes.
Step 11
Sift remaining 1 cup powdered sugar into a shallow wide bowl. Working in batches of about 8 cookies each, roll warm cookies gently in powdered sugar to coat.
Step 12
Transfer to a wire rack to let cool. Roll or dust cooled cookies with powdered sugar.
Step 13
Store airtight at room temperature.
Tips
No special items needed.
5 Reviews
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