| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 45 min |
| Yield: | about 24 |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 142 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 2 g |
| Cholesterol | 15 mg |
| Sodium | 25 mg |
Reviews
So crisp and delicious. Light and crispy with a mild flavor. Really nice cookie