Cardamom Butter Crescents Food

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CARDAMOM BUTTER CRESCENTS



Cardamom Butter Crescents image

The egg whites in the batter keep these buttery shortbread-like cookies crumbly and light (and provide a place for all those spare egg whites you accumulate during holiday baking). The cardamom flavor is pronounced, so use the freshest cardamom you can find. These are also perfect for gift-giving, since they'll keep practically forever, or at least 3 weeks stored airtight at room temperature.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 1h

Yield 5 dozen cookies

Number Of Ingredients 7

3 1/2 cups/450 grams all-purpose flour, plus more for rolling
2 teaspoons/10 grams ground cardamom
1 teaspoon/5 grams kosher salt
14 ounces/400 grams unsalted butter (3 1/2 sticks), at room temperature
1 1/4 cups/150 grams confectioners' sugar, plus more for dusting
2 large egg whites
1/4 cup/20 grams sliced almonds

Steps:

  • Heat oven to 350 degrees and line two baking sheets with parchment paper. In a medium bowl, add the flour, cardamom and salt, and whisk to combine.
  • In the bowl of an electric mixer, beat butter and sugar on low speed until just combined. Add egg whites, beat until just combined, then add flour mixture and mix until just combined.
  • Divide dough into 8 equal pieces. On a lightly floured surface, roll one piece out into a log 3/4-inch thick. Using a bench scraper or sharp knife, cut 3-inch pieces off the log. Working with one 3-inch piece at a time, gently roll both ends so they taper slightly, then form into a crescent. Transfer to prepared baking sheet; repeat with remaining dough, placing the crescents 1-inch apart.
  • Gently press 1 almond slice into each cookie. Bake until light golden brown, 10 to 14 minutes. Cool, then dust with confectioners' sugar.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 35 milligrams, Sugar 2 grams, TransFat 0 grams

WALNUT-CARDAMOM CRESCENTS



Walnut-Cardamom Crescents image

Provided by Food Network Kitchen

Time 1h45m

Yield about 24

Number Of Ingredients 7

1 cup walnuts
1 1/2 cups all-purpose flour
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cardamom
1/4 teaspoon salt

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the walnuts on a rimmed baking sheet. Bake on the lower rack until toasted, 10 to 12 minutes; let cool completely. Pulse the nuts in a food processor until finely ground. Add the flour and pulse to combine; set aside.
  • Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, 2 to 4 minutes. Add 1/2 cup confectioners' sugar, the vanilla, cardamom and salt; beat until combined. Reduce the mixer speed to low and beat in the walnut-flour mixture until just incorporated. Cover the dough and refrigerate until slightly firm, about 30 minutes.
  • Place the remaining 1 cup confectioners' sugar in a shallow bowl; set aside. Shape tablespoonfuls of dough into thin crescents and arrange 1 inch apart on 2 unlined baking sheets.
  • Bake, switching the pans halfway through, until the cookies are golden on the bottom, 20 to 25 minutes. Let cool 5 minutes on the pans, then carefully transfer to the bowl of confectioners? sugar and gently roll to coat. Transfer to a rack to cool completely, then reroll in the confectioners? sugar.

CARDAMOM-WALNUT CRESCENTS



Cardamom-Walnut Crescents image

Provided by The New York Times

Categories     dessert

Time 40m

Yield 2 dozen cookies

Number Of Ingredients 10

1/4 cup sugar
1 cup all-purpose flour
3/4 cup walnuts halves
1/4 pound unsalted butter, chilled and cut in to 1/2-inch pieces
1 teaspoon vanilla extract
1/2 teaspoon ground cardamom
1/2 teaspoon grated orange zest
1/8 teaspoon salt
1/3 cup sugar
1/4 vanilla bean

Steps:

  • Heat oven to 325 degrees. Combine all dough ingredients in a food processor. Pulse until the dough resembles coarse meal. Then process continuously until it begins to gather together.
  • Roll 2 teaspoons dough at a time into half moon shapes. Arrange on an ungreased baking sheet, 1 inch apart. Bake until firm to touch, about 18 to 20 minutes.
  • Meanwhile, combine the vanilla sugar ingredients in a food processor until the vanilla bean is pulverized.
  • When cookies are done, let them cool in the pan for 5 minutes before transferring to a rack. Sift the vanilla sugar over them immediately. Continue cooling for 15 minutes. The cookies may be stored in an airtight container up to 5 days.

Nutrition Facts : @context http, Calories 78, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 13 milligrams, Sugar 5 grams, TransFat 0 grams

VIENNESE CRESCENTS



Viennese Crescents image

This recipe came from one of my earliest pastry assistants, Sandra, when we baked together at the Strathallan Hotel in Rochester, New York. We used to put them on cookie/petits four platters because they froze well. You can also dip them in chocolate, omitting the confectioners' sugar at the end.

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 6 dozen

Number Of Ingredients 6

1 cup butter
3/4 cup sugar
1 1/2 teaspoon vanilla extract
2 1/2 cups sifted all-purpose flour
1 cup ground pecans
Confectioners' sugar

Steps:

  • Cream the butter and add the sugar and vanilla and beat to fluffy. Add the flour and nuts and mix in. Chill the dough for at least one hour. The more it's chilled the less it spreads during baking.
  • Preheat oven to 350 degrees F.
  • Shape the dough into tiny crescents using 1 teaspoon of dough for each cookie. Place them on an ungreased sheet pan in rows, leaving 1 inch in between for spreading and bake until golden brown, about 12 to 15 minutes.
  • Let cool 5 minutes. Dredge them in confectioners' sugar.

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