Cardamom Crescents
Created by Mikekey on December 10, 2013
- Servings: 50
- Prep Time: 30m
- Cook Time: 12-15m
- Recipe #11458
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 1/2 cups powdered sugar (divided)
- 3 1/2 ounces pecan nuts (1 cup)
- 1 cup unsalted butter (room temperature, 2 sticks)
- 1 tablespoon vanilla extract
How to Make
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Step 1: Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.
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Step 2: Whisk first 4 ingredients in a medium bowl.
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Step 3: Combine 1/2 cup sugar and pecans in a food processor; pulse until coarse meal forms.
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Step 4: Using an electric mixer, beat butter and vanilla in a medium bowl until creamy, 2–3 minutes.
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Step 5: Add nut mixture; beat to blend.
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Step 6: Add dry ingredients; blend well (dough will be moist but still crumbly).
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Step 7: Transfer to a work surface; knead to form a ball, about 4 turns.
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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).
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Step 9: Repeat with remaining dough, spacing about 1" apart on prepared sheets.
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Step 10: Bake, rotating sheets halfway through baking, until bottoms are golden, 12–15 minutes.
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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.
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Step 12: Transfer to a wire rack to let cool. Roll or dust cooled cookies with powdered sugar.
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Step 13: Store airtight at room temperature.
Nutritional Facts
- 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