As I mentioned in an earlier post, Bon Appetit’s December issue was filled with recipes for delicious holiday cookies. One recipe in particular, the cardamom crescents, had been calling my name. A cookie that could be perfectly paired with tea. Dusted lightly with powdered sugar. Oh, divine!
Original recipe is located here. I halved mine and made gluten free, but the instructions below are adaptable to both methods.
Here’s what you’ll need –
- 1 1/4 cup flour (if using a gluten free blend, add 1 tsp of xantham gum)
- 1/2 tsp cardamom
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup powdered sugar + additional for dusting
- 1/2 cup pecans
- 1 stick of butter, room temp
- 1/2 tbsp vanilla extract
Preheat the oven to 350 F and line baking sheet with parchment paper. Combine the first four (five including xantham gum if gluten free) in a medium bowl and set aside. In the food processor, combine the pecans and powdered sugar until a coarse meal forms.
In a separate bowl, beat butter and vanilla together. Add the pecan mixture, then the dry ingredients. Dough may be a little crumbly. Dump out and knead lightly four times.
Form 1 1/2 inch balls and then roll into a log about 1 1/2 inches long. Bend into a crescent and taper the ends. Repeat with remaining dough. Bake for approximately 15 minutes, turning the tray once. The bottoms should be golden brown.
Let cool slightly. Meanwhile, sift 1/2 cup of powdered sugar into a bowl. Drop cookies and cover. Set on a wire rack to cool completely. If you’re going the gluten free route, simply sift powdered sugar over the cookies on the tray. They’re very fragile and will explode otherwise (I may have lost a few while experimenting). Dust with additional powdered sugar before serving.