Note: I know I've been posting diet blogs this week, but we had our monthly Bake Club on Monday night, so I wanted to share the recipe we prepared. The plus side - they weren't even that good, so I still have ~4 sitting on my counter from the 6 that I brought home.
That should speaks volumes. However - I DO like this cookie at Christmas. It just feels weird to eat them in February.
Recipe from Epicurious.com, But I rewrote the direction section to better explain the steps.
Ingredients2 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
1 cup pecans
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon vanilla extract
- Arrange racks in lower and upper thirds of oven;
- preheat to 350°F.
- Line 2 baking sheets with parchment paper.
- Mix Dry Ingredients: Whisk first 4 ingredients in a medium bowl.
- Prepare Nut Mixture: Combine 1/2 cup sugar and pecans in a food processor; pulse until coarse meal forms.
- Cream Butter: 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.
- 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.
- Rotating sheets halfway through baking, until bottoms are golden,
- Average bake time is 12–15 minutes, but watch them closely through the stove window.
- 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.
- If you put hot cookies in the powdered sugar, it will melt.
- Transfer to a wire rack to let cool.
- Roll or dust cooled cookies with powdered sugar.
Making these for an event?
They can be made 5 days ahead, just store them
in an airtight container at room temperature.