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Cardamom Crescents




Source of Recipe


by Laurel, from Leslie Smith of Minneapolis


Recipe Introduction


Runner-up, Minneapolis Star Tribune Cookie Contest


List of Ingredients




• ½ c. (1 stick) butter, softened
• 1 c. sugar
• 1 c. hazelnuts or blanched almonds, finely ground
• 2 eggs
• 1 tsp. instant coffee
• 1 tsp. ground cardamom
• ½ tsp. baking powder
• 1-3/4 c. flour
• 1 c. semisweet chocolate chips
• 1 c. hazelnuts or blanched almonds, chopped

Recipe



In a bowl of an electric mixer on medium speed, cream butter and sugar. Add 1 cup ground nuts and beat until thoroughly combined.

Add eggs, instant coffee, cardamom and baking powder and mix well. Stir in flour. Cover and refrigerate at least 1 hour.

Preheat oven to 350 degrees. Form rounded teaspoonfuls of dough into 2-inch crescent shapes. Place crescents 1 inch apart on parchment-paper lined baking sheets. Bake 12 to 15 minutes or until edges are golden brown.

Remove from oven, transfer to a wire rack and cool completely. In a double boiler or in a microwave oven, melt chocolate and stir until very smooth. Quickly dip one end of each crescent into chocolate, and then into chopped nuts. Transfer cookies to wire racks over waxed paper and cool completely.

Makes about 5 dozen.