Cardamom Butter Crescents Recipes
CARDAMOM-WALNUT CRESCENTS
Provided by The New York Times
Categories dessert
Time 40m
Yield 2 dozen cookies
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees. Combine all dough ingredients in a food processor. Pulse until the dough resembles coarse meal. Then process continuously until it begins to gather together.
- Roll 2 teaspoons dough at a time into half moon shapes. Arrange on an ungreased baking sheet, 1 inch apart. Bake until firm to touch, about 18 to 20 minutes.
- Meanwhile, combine the vanilla sugar ingredients in a food processor until the vanilla bean is pulverized.
- When cookies are done, let them cool in the pan for 5 minutes before transferring to a rack. Sift the vanilla sugar over them immediately. Continue cooling for 15 minutes. The cookies may be stored in an airtight container up to 5 days.
Nutrition Facts : @context http, Calories 78, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 13 milligrams, Sugar 5 grams, TransFat 0 grams
CARDAMOM BUTTER CRESCENTS
The egg whites in the batter keep these buttery shortbread-like cookies crumbly and light (and provide a place for all those spare egg whites you accumulate during holiday baking). The cardamom flavor is pronounced, so use the freshest cardamom you can find. These are also perfect for gift-giving, since they'll keep practically forever, or at least 3 weeks stored airtight at room temperature.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield 5 dozen cookies
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees and line two baking sheets with parchment paper. In a medium bowl, add the flour, cardamom and salt, and whisk to combine.
- In the bowl of an electric mixer, beat butter and sugar on low speed until just combined. Add egg whites, beat until just combined, then add flour mixture and mix until just combined.
- Divide dough into 8 equal pieces. On a lightly floured surface, roll one piece out into a log 3/4-inch thick. Using a bench scraper or sharp knife, cut 3-inch pieces off the log. Working with one 3-inch piece at a time, gently roll both ends so they taper slightly, then form into a crescent. Transfer to prepared baking sheet; repeat with remaining dough, placing the crescents 1-inch apart.
- Gently press 1 almond slice into each cookie. Bake until light golden brown, 10 to 14 minutes. Cool, then dust with confectioners' sugar.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 35 milligrams, Sugar 2 grams, TransFat 0 grams
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CARDAMOM CRESCENTS RECIPE | BON APPéTIT
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4.3/5 (45)Author Gina Marie Miraglia EriquezServings 50
- Arrange racks in lower and upper thirds of oven; preheat to 350°. 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, 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 Tbsp. 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.
- Bake, rotating sheets halfway through baking, until bottoms are golden 12–15 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 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.
CARDAMOM CRESCENTS | BAKE TO THE ROOTS
From baketotheroots.de
Cuisine GermanyCategory CookiesServings 30Total Time 1 hr 45 mins
- Add the walnut halves to a mixer and mix until you get fine crumbs (but not a puree). Set aside.
- Add the butter, confectioners’ sugar, and vanilla extract to a large bowl and mix until light and fluffy. Mix the flour with ground cardamom, cinnamon, and salt, then add to the bowl and mix until just combined. Add the ground walnuts and mix in. Transfer the dough to a large piece of plastic wrap and shape into a log, wrap tightly and place in the fridge for at least 1 hour (or overnight).
- Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment and set aside. Take the roll of dough out of the fridge, cut it into thin slices and shape those slices into crescents (first, roll them into small sausages and bend them into the crescent shape) – place the rest of the dough back in the fridge. Place the crescents with some space in between on the baking sheet and bake for 10-11 minutes. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack and dust the still warm crescents with confectioners’ sugar. Let cool down completely. Repeat with the remaining dough. The crescents/kipferl should be stored separately from other cookies in a tin box and should be eaten within 4-5 weeks.
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