CARDAMOM BUTTER CRESCENTS

Cardamom Butter Crescents image

The egg whites in the batter keep these buttery shortbread-like cookies crumbly and light (and provide a place for all those spare egg whites you accumulate during holiday baking). The cardamom flavor is pronounced, so use the freshest cardamom you can find. These are also perfect for gift-giving, since they'll keep practically forever, or at least 3 weeks stored airtight at room temperature.

Provided by Melissa Clark

Time 1h

Yield 5 dozen cookies

Number Of Ingredients 7

Ingredients

3 1/2 cups/450 grams all-purpose flour, plus more for rolling
2 teaspoons/10 grams ground cardamom
1 teaspoon/5 grams kosher salt
14 ounces/400 grams unsalted butter (3 1/2 sticks), at room temperature
1 1/4 cups/150 grams confectioners' sugar, plus more for dusting
2 large egg whites
1/4 cup/20 grams sliced almonds

Steps:

Heat oven to 350 degrees and line two baking sheets with parchment paper. In a medium bowl, add the flour, cardamom and salt, and whisk to combine.
In the bowl of an electric mixer, beat butter and sugar on low speed until just combined. Add egg whites, beat until just combined, then add flour mixture and mix until just combined.
Divide dough into 8 equal pieces. On a lightly floured surface, roll one piece out into a log 3/4-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. Transfer to prepared baking sheet; repeat with remaining dough, placing the crescents 1-inch apart.
Gently press 1 almond slice into each cookie. Bake until light golden brown, 10 to 14 minutes. Cool, then dust with confectioners' sugar.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 35 milligrams, Sugar 2 grams, TransFat 0 grams