The Sweet Potato Chronicles are bringing this sugary treat to your dessert table this holiday season.
Prep time: 15 minutes
Total time: 1 hour 15 minutes
- 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 °F. 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, pulse 1/2 cup of sugar and the pecans until they become a coarse 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 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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