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Chef Robin held a forum for our residents on holiday baking. She created many baked goodies to share with them such as Kolacky, Sohos, and Cardamom Crescents. Here is a recipe that she shared for
Cardamom Crescents:
2.5 cups all purpose flour
3/4 tsp grnd cardamom
1/2 tsp grnd cinnamon
1/2 tsp Kosher salt
1.5 cups powdered sugar, divided
1 cup pecans
2 sticks (1 cup) unsalted butter, room temp
1 tbsp vanilla extract
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 cups sugar and pecans in a food processor; pulse until course 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 round tbsp. of dough; form into a ball, then roll into a 1.5 inch long log. Gently bend into a crescent shape, pinching ends to taper (cookies may crack slightly). Repeat with remaining dough, spacing about 1 inch 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 a wire rack to cool. Roll or dust cooled cookies with powdered sugar. DO AHEAD: can be made 5 days ahead. Store airtight at room temperature.
