Cardamom Walnut Crescent Cookies
The View From the Great Island
Cardamom Walnut Crescent Cookies ~ classic Swedish Christmas cookies made with a buttery shortbread dough packed with walnuts and a hint of warm cardamom.
- 1 cup walnuts
- 1 tsp ground cardamom
- ¾ cup confectioner's sugar
- 1 cup ( 2 sticks) unsalted cold butter (cut in pieces)
- 2 tsp vanilla extract (you can use 1 tsp almond extract instead if you like)
- 2 cups all purpose flour
- ½ tsp salt
- ½ cup confectioner's sugar,
- Put the walnuts, cardamom, and sugar in the bowl of a food processor and pulse to combine. Then process until the walnuts are finely ground.
- Add in the pieces of COLD butter and vanilla and pulse/process until the butter is fully incorporated.
- Add the flour and salt, and pulse to combine. Then process just long enough so that the dough comes together. I do a combination of pulsing and processing so everything gets thoroughly mixed, but not over mixed.
- Turn the dough out onto a floured surface and bring it together with floured hands. Divide it into 3 pieces. Roll each piece out into a 1 1/2 inch rope. Wrap in plastic wrap and twist the ends securely. Refrigerate for at least 1 1/2 hours. You can leave the dough logs refrigerated for up to a few days if you want to make them ahead. You can also freeze them.
- Preheat oven to 350F
- Working with one log at a time, (keeping the others refrigerated) cut it into 1 inch pieces, and then form those into crescents with your hands. The original recipe says to freeze the cookies for 20 minutes at this point. FYI ~ I found that didn't make much of a difference so I skipped it. Place on a parchment lined baking sheet and bake for about 12 minutes until the cookies are set but not browned. They should just be beginning to show a little golden color around the edges, but that's it.
- Remove and let the cookies cool on the pan.
- Coat the cookies in powdered sugar after they've cooled. You can also coat them when they are still slightly warm, your choice.
- Cookies will keep for a week in an airtight container at room temperature.
View the recipe instructions at The View From the Great Island