Every grandma is doing them the best and we are just taking over the recipe and the tradition. It is not that we are breaking the tradition, but we added a bit of cardamom in our vanilla crescents, just to spice up this Christmas.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat to 175 ºC. Line 2 baking trays with baking paper.
Whisk the first 4 ingredients in a medium bowl. Combine 60g sugar and pecans in a food processor, pulse until it is finely blended.
Using a mixer, in a medium bowl, beat butter and vanilla until creamy. Add pecan sugar mixture and mix everything to combine well.
Add rest of the dry ingredients and mix till evenly combined. (The dough must be moisty but still crumbly). Transfer the batter to a work surface and knead with your hands to form a ball.
Scoop 1 full tablespoon of dough and form into a ball. Then roll into an about 3cm long log. Gently bend into a crescent shape, pinching ends to taper.
Repeat with remaining dough.
Place the baking trays in lower and upper thirds of oven. Bake the for about 12-15 minutes. Rotate trays halfway through baking, until bottoms are golden.
Sift remaining 120g 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 let cool. Roll or dust cooled cookies with powdered sugar.
Preparing In The Kitchen
Preheat to 175 ºC. Line 2 baking trays with baking paper.
Whisk the first 4 ingredients in a medium bowl. Combine 60g sugar and pecans in a food processor, pulse until it is finely blended.
Using a mixer, in a medium bowl, beat butter and vanilla until creamy. Add pecan sugar mixture and mix everything to combine well.
Add rest of the dry ingredients and mix till evenly combined. (The dough must be moisty but still crumbly). Transfer the batter to a work surface and knead with your hands to form a ball.
Scoop 1 full tablespoon of dough and form into a ball. Then roll into an about 3cm long log. Gently bend into a crescent shape, pinching ends to taper.
Repeat with remaining dough.
Place the baking trays in lower and upper thirds of oven. Bake the for about 12-15 minutes. Rotate trays halfway through baking, until bottoms are golden.
Sift remaining 120g 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 let cool. Roll or dust cooled cookies with powdered sugar.
