Cardamom Butter Crescents

Time: 1 hour      Servings 5 dozen

Ingredients

·      3 ½ cups / 450 grams all-purpose flour, plus more for rolling

·      2 teaspoons / 10 grams ground cardamom (more for stronger flavor)

·      1 teaspoon / 5 grams kosher salt

·      14 oz. / 40 grams unsalted butter (3 ½ sticks) room temperature

·      1 ¼ cups / 150 grams confectioners sugar, plus more for dusting

·      2 large egg whites

·      ¼ cup / 20 grams sliced almonds

 

Instructions

1.         Heat oven to 350 degrees F and line two baking sheets with parchment paper.

2.         In a medium bowl, add the flour, cardamom and sat and whisk to combine

3.         In the bowl of an electric mixer, beat butter and sugar on low speed until just combined.

4.         Add egg whites, beat until just combined.

5.         Then add flour mixture and mix until just combined.

6.         Divide dough into 8 equal pieces.

7.         On a lightly floured surface, rolle one piece out into a log ¾ 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.

8.         Transfer to prepared baking sheet; repeat with remaining dough, placing the crescents 1 inch apart.

9.         Gently press 1 almond slice into each cookie.

10.    Bake until light golden brown, 10 to 14 minutes.

11.    Cool then dust with confectioners’ sugar.

 

Cari rolled out and cut out snowflakes instead. Made a lot