Holiday Baking Week: Cardamom Crescents - Sweet Potato Chronicles - Sweet Potato Chronicles

Holiday Baking Week: Cardamom Crescents

For 51 weeks of the year Laura and I use SPC as a place to talk about how/what/why of healthy fam­ily food. We're all, "Kale is awe­some!" and "Have you tried Chia on your cereal?" Then once a year, our true feel­ings can't be denied a moment longer, and our obses­sion with cook­ies explodes. And that's this week. I hope you're ready. We've got so may cookie recipes com­ing your way — some old favourites and some brand new — that we're hav­ing to amp up our post sched­ule. So be sure to come back every day or you'll miss some­thing sweet!

Laura found the recipe for these sophis­ti­cated and slightly spicy cook­ies on Epi­cu­ri­ous and the only alter­ation she made was to swap spelt flour for all pur­pose. We love their adult taste. They may not rock the house with some younger kids but why shouldn't some hol­i­day cook­ies be made with par­ents in mind? These but­tery deli­cious and per­fect with an after­noon cof­fee. Don't mind if we do.… 

photo by Maya Vis­nyei

Car­damom Crescents

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 degrees. 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 (Don't have one? Head over here to our con­test!), pulse 1/2 cup of sugar and the pecans until they become a course 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 l 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.


One Comment

  1. Christine says:

    My mom loves Car­da­mon, so I have to try to make these for her. Plus it's fun to try to get my kids to say the word "car­do­mom". For some rea­son it always comes out wrong and it's really cute. Thanks for the recipe!

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