Cardamom Crescents

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.