Here’s an easy cookie that’s not too sweet. Its distinct cardamom flavor sets it apart from other cookies and gives it a bit of an Indian flavor.
While they’re easy to make, shaping the cookies into the crescent shape is kind of a pain in the butt in that it takes awhile.
I guess I don’t have a ton to say about these except that they’re worth a try.
What you’ll need:
- 2.5 cups all-purpose flour
- 0.75t ground cardamom (use an entire teaspoon for a stronger cardamom flavor)
- 0.5t ground cinnamon
- 0.5t kosher salt
- 1.5 cups powdered sugar, divided
- 1cup pecans or cashews
- 2 sticks unsalted butter, room temperature
- 1T vanilla extract
What to do:
Begin heating your oven to 350°F and line two baking sheets with parchment paper.
Whisk the first four ingredients in a medium bowl, then combine a 1/2 cup of the sugar and nuts in a food processor; pulsing until a coarse meal forms.
In a larger bowl, beat the butter and vanilla with an electric mixer until creamy. Add the nut/sugar mixture and beat to blend. Add the rest of the dry ingredients and blend well—the dough will still be moist, yet crumbly. Knead the dough about 4-5 times.
To shape the cookies, take a rounded tablespoon of dough and form it into an oval, then carefully work it into a crescent shape. The first couple may not work out very well, but you’ll get the hang of it.
Put the crescents on the baking sheets about an inch apart and bake until the bottoms are golden. This can take anywhere between 12-23 minutes, so keep an eye on them.
Then the cookies are cooked, roll them in the remaining powdered sugar while they’re still a bit warm. Finish cooling them on a rack, and serve.