Monday, December 16, 2013
Welcome to Cookiegeddon 2013, in which I spend an entire weekend in the kitchen making cookies, most of which I've never made before.
This year, I made five kinds, two of which I'd actually made before: Linzer cookies and Egg nog-pecan cookies (which weren't entirely new but were new to this year, since the first time I'd ever made them was only a couple of weeks ago). I'll do my best to post about the other three before Christmas, starting with this post: Cardamom crescents.
I'd actually come across this recipe a few years ago, but it never quite seemed like the right time to make it: I try to balance out my cookie offerings between the different flavor profiles, fruity and chocolatey and spicy and such, and it seemed like I always had another spiced option that I wanted to try more. But this year, I finally got around to these, and I'm glad I hung onto that recipe all of this time.
They're a lot like my Russian teacakes, except that they're spiced with cardamom and formed into crescent shapes. The shaping of them was really the hardest part here: Sure, they look extra-festive and fancy, but making a moon shape for each one, while carefully ensuring that there were no absolutely cracks in a rather crack-prone dough ('cause I knew any cracks would lead to pieces breaking off when I tried to roll them in sugar later), was a painstaking process to be sure. The work paid off, though, in a decently large number of really fancy-looking, exotically spiced cookies, just the thing to go with a cup of tea at Christmastime. I'll probably end up making these again in the future, 'cause the taste was worth the work -- though if I'm feeling lazy, I might just make them into balls instead of moons.
2 1/2 c flour
3/4 tsp cardamom
1/2 tsp cinnamon
1/2 tsp salt
1/2 c confectioners' sugar
1 c chopped pecans
1 c butter, softened
1 tbsp vanilla
Extra confectioners' sugar for rolling
1. Whisk together the flour, cardamom, cinnamon and salt. Set aside.
2. In a food processor, pulse the confectioner's sugar and pecans together until the mixture is the texture of coarse meal.
3. Beat the butter and vanilla together. Beat in the nut mixture, then the dry ingredients. Knead the dough together a bit if you need to.
4. Take a tablespoon at a time, roll it between your palms a little to make it a bit log-shaped, then pinch and taper the ends, bending it a bit in the middle, to form a crescent moon shape. Carefully press together any cracks that form -- otherwise, these will be weak spots in your cookie that will tend to break off later on.
5. Place an inch apart on a baking sheet, then bake at 350 degrees for about 12-15 minutes, until the bottoms are golden.
6. Immediately roll in confectioners' sugar, then place on a rack to cool. Once cooled, re-roll in the sugar.