Cardamom Crescents
Delicate crescent-shaped cookies flavored with warm cardamom and cinnamon, rolled in powdered sugar. These buttery pecan shortbread cookies have a delightful Middle Eastern twist from the cardamom spice.
Ingredients
- •2½ cups all-purpose flour
- •¾ teaspoon ground cardamom
- •½ teaspoon ground cinnamon
- •½ teaspoon kosher salt
- •1½ cups powdered sugar
- •1 cup pecans
- •1 cup unsalted butter
- •1 tablespoon vanilla extract
Cooking Instructions
- 1.
Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Whisk first 4 ingredients in a medium bowl. Combine 1/2 cup sugar and pecans in a food processor; pulse until coarse meal forms. Using an electric mixer, beat butter and vanilla in a medium bowl until creamy, 2-3 minutes. Add nut mixture; beat to blend. Add dry ingredients; blend well (dough will be moist but still crumbly). Transfer to a work surface; knead to form a ball, about 4 turns.
15 min
- 2.
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). Repeat with remaining dough, spacing about 1" apart on prepared sheets.
20 min
- 3.
Bake, rotating sheets halfway through baking, until bottoms are golden, 12-15 minutes. 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. Transfer to a wire rack to let cool. Roll or dust cooled cookies with powdered sugar. DO AHEAD: Can be made 5 days ahead. Store airtight at room temperature.
15 min
