From the Winter 2014 issue of Sweet Paul.

Makes about 3 dozen

You will need:

21⁄2 cups all purpose flour

1 teaspoon salt

3⁄4  teaspoon cardamom, ground

3⁄4  teaspoon cinnamon, ground

2 sticks unsalted butter, at room temperature

1 cup+2 cups confectioners’ sugar

1  teaspoon vanilla extract

2  cups walnuts, very finelychopped (in food processor)

  1. Preheat oven to 350F
  2. Whisk together the first 4 ingredients.
  3. Beat butter and sugar until light and fluffy.
  4. Add vanilla extract and stir to combine.
  5. Add the flour mixture and mix, just until combined.
  6. Add walnuts and stir until thoroughly incorporated.
  7. Using 1 tablespoon of dough per cookie, shape into crescents and place on baking sheets about 2” apart.
  8. Bake, in batches if needed, until lightly golden. This will take about 15 minutes.
  9. Let cool for 5–10 minutes.
  10. Place the remaining 2 cups confectioners’ sugar in a wide, shallow bowl.
  11. When the crescents are cool enough to handle but still warm, roll in confectioners’ sugar, then transfer to a wire rack to cool completely.
  12. Once cool, roll in confectioners’ sugar again.


Photography by PHOTOGRAPHY by Linda Xiao | FOOD STYLING+RECIPES by Molly Shuster | PROP STYLING by Maeve Sheridan

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