We usually think of cinnamon, clove and nutmeg as the typical, most common winter-type spices used in baked goods. I decided to try a different spice by utilizing cardamom with these fragrant and delicious Cardamom Crescents.

Cardamom is a sweet/spicy spice that is quite potent, so start out with the recommended amount and increase from there. These cookies are light and crumbly with a melt-in-your-mouth texture that is irresistible.

The final dusting of powdered sugar on these cookies adds the perfect amount of light fluffy sweetness to this delicately spicy cookie.

Here is how you can make your own.

You can find the basic recipe here. Line baking sheets with parchment or Silpat and set aside. Preheat oven to 350 degrees.

In the bowl of a food processor pulse together the pecans and 1/2 cup of the powdered sugar until a coarse meal forms. Set nut mixture aside.

In a medium bowl whisk together the flour, cardamom, cinnamon and salt. Set flour mixture aside.

In the bowl of an electric mixer fitted with the paddle attachment beat the butter and the vanilla until smooth. Beat in the nut mixture until completely incorporated.

Beat in the flour mixture until a dough comes together. Remove the dough from the mixer and knead a few times to create a ball.

Using a Tablespoon or a #50 scoop (I used a #50 scoop and got 32 cookies from one batch of dough), form balls of dough and roll into a 1 1/2″ to 2″ log.

Bend the log into a crescent shape, pinching the ends to taper. Place the crescents on the prepared baking sheet, approximately 1″ apart and bake the cookies for 15 minutes or until the bottoms are nicely golden brown.

Let the cookies cool for 5 or 10 minutes before tossing in the remaining cup of powdered sugar.

Let the coated cookies cool completely on a wire rack then gently toss in the powdered sugar a second time to coat.

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