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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 50 |
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Serve these fragrantly spiced classics with coffee or tea. Ingredients:
2 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 |
Directions:
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, 23 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.
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.
3. Bake, rotating sheets halfway through baking, until bottoms are golden, 1215 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.
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