Holiday Baking Week: Cardamom Crescents
For 51 weeks of the year Laura and I use SPC as a place to talk about how/what/why of healthy family food. We’re all, “Kale is awesome!” and “Have you tried Chia on your cereal?” Then once a year, our true feelings can’t be denied a moment longer, and our obsession with cookies explodes. And that’s this week. I hope you’re ready. We’ve got so may cookie recipes coming your way – some old favourites and some brand new – that we’re having to amp up our post schedule. So be sure to come back every day or you’ll miss something sweet!
Laura found the recipe for these sophisticated and slightly spicy cookies on Epicurious and the only alteration she made was to swap spelt flour for all purpose. We love their adult taste. They may not rock the house with some younger kids but why shouldn’t some holiday cookies be made with parents in mind? These buttery delicious and perfect with an afternoon coffee. Don’t mind if we do….
photo by Maya Visnyei
2 1/2 cups spelt flour
3/4 tsp ground cardamom
1/2 tsp ground cinnamon
1/2 tsp kosher salt
1 1/2 cups powdered sugar, divided
1 cup pecans
1 cup (2 sticks) unsalted butter, room temperature
1 Tbsp vanilla extract
Place your oven racks in lower and upper third position and then preheat to 350 degrees. You’ll need 2 cookie sheets lined with parchment.
In a large bowl, mix together the flour, cardamom, cinnamon and salt.
In a food processor (Don’t have one? Head over here to our contest!), pulse 1/2 cup of sugar and the pecans until they become a course meal.
In another bowl, beat together butter and vanilla with an electric mixer for a few minutes until the mixture is light and creamy. Now blend in your nut mixture. Shake in your dry ingredients and combine well.
Remove the dough from the bowl and place in on your work surface. Kneading it 4 or 5 times, forming it into a ball. Ready to make crescents? Here we go. Each one should be about 1 Tbsp of dough. First form it into a ball between your hands, then roll it out into a l 1/2 inch log. Now bend your log into a crescent shape and gently pinch each end to make them taper. Place the cookie on your prepared baking sheet. Repeat and repeat and repeat!
Place the sheets in the oven for 12 to 15 minutes – rotating your sheets at the 6 minute mark – until they are golden on the bottom. Remove from the oven. Sift 1 cup of powdered sugar in a wide shallow bowl. Roll the warm cookies in the sugar to coat them well. Transfer them to a rack to cool. Roll the cookies through the sugar again once they’re completely cooled.
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