Ingredients
- 1 1
- c.
- walnuts
- 3 /4
- tsp.
- ground cardamom
- 3 /4
- c.
- plus s 1⁄4 cup confectioners’ sugar
- 1 1
- c.
- cold unsalted butter, cut into small pieces (2 sticks)
- 2 2
- tsp.
- pure vanilla extract
- 2 2
- c.
- all-purpose flour
- 1 /2
- tsp.
- Kosher salt
- 1 /8
- tsp.
- ground cinnamon
Preparation
Step 1
In food processor,
pulse walnuts,
cardamom and 3⁄4 cup
confectioners’ sugar
until walnuts are
finely ground. Add
butter and process
until smooth. Mix in vanilla. Add flour
and salt and pulse to
combine. Shape into
1-inch-diameter logs,
wrap in plastic and refrigerate until firm,
at least 11⁄2 hrs. Line baking
sheets with parchment paper. Cut off 1-inch-thick piece dough and roll into 3 1⁄2-inch log with tapered ends, then bend into crescent shape. Repeat. Place crescents 11⁄2 inches apart on prepared baking sheets. Freeze until firm, about 20 min.Heat oven to 350°F. Bake, rotating sheets halfway through, until cookies are set and just barely turning golden brown around edges, 15 to 18 minutes. Let cool completely on baking sheets.In bowl, combine cinnamon and remaining 1⁄4 cup confectioners’ sugar. Liberally dust cookies with cinnamon sugar before serving.