Cardamom-Walnut Crescents

Makes 3 dozen cookies, to fit on one flat stainless steel cookie sheet. I would normally make twice as much, people like them a lot.

  • 1/4 cup sugar
  • 1 cup all-purpose flour
  • 3/4 cup shelled walnuts
  • 1/4 pound unsalted butter, chilled and cut in to 1/2-inch pieces
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon grated orange zest
  • 1/8 teaspoon salt

and or the vanilla sugar:

  • 1/3 cup sugar
  • 1/4 vanilla bean.
  1. Heat oven to 325 degrees.
  2. Combine all dough ingredients in a food processor.
  3. Pulse until the dough resembles coarse meal.
  4. Then process continuously until it begins to gather together.
  5. Roll 2 teaspoons dough at a time into half moon shapes.
  6. Arrange on an ungreased baking sheet, 1 inch apart.
  7. Bake until firm to touch, about 18 to 20 minutes.
  8. Meanwhile, combine the vanilla sugar ingredients in a food processor until the vanilla bean is pulverized.
  9. When cookies are done, let them cool in the pan for 5 minutes before transferring to a rack.
  10. Sift the vanilla sugar over them immediately.
  11. Continue cooling for 15 minutes.

The cookies may be stored in an airtight container up to 5 days.

 

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