Cardamom crescent cookies

As part of making holiday cookies for colleagues and friends, we picked out recipes from last month's issue of Bon Appetit. These cardamom cookies looked especially delicious and capture the holiday spirit marvelously, while looking great too. I was sold on cardamom. It must be the Indian in me. As a kid, I remember drinking this great cardamom- milk drink sold at train stations. I can still taste it. I digress. I was mostly pleased with this cookie recipe, but I would have made the cookies a little smaller for next time around.

Ingredients( 24 cookies):

1 1/4 cups flour

3/8 tsp ground cardamom

1/4 tsp ground cinnamon

1/4 tsp salt

3/4 cup powdered sugar

1/2 cup pecans

1 stick unsalted butter

1/2 tbsp vanilla extract

Directions:

1. Preheat oven to 350 F. Line baking sheets with parchment paper. 

2. Whisk flour, cardamom, cinnamon and salt in a bowl. Then combine, the sugar and pecans in a food processor and pulse until a coarse meal forms. 

3. In a mixer, beat the butter and vanilla extract until creamy for about 2-3 minutes. Add nut mixture and beat to blend. Then add dry ingredients and blend well. Then transfer to work surface and knead to form a ball. 

4. Form small balls and shape into crescent. Space the cookies about 1 inch apart on the baking sheets on the parchment paper. . 

5. Bake for around 12- 15 minutes until the bottoms are golden.

6.  Sift the powdered sugar. Roll the warm cookies in the powdered sugar. Transfer to wire rack and let cool.