10 ounces Unsalted butter, softened
2 ounces Powdered sugar
1 1/2 teaspoons Vanilla extract
1 fluid ounce Sherry
1/2 teaspoon Cardamom, ground
12 ounces All-purpose flour
3 3/4 ounces Pecans, finely chopped
Powdered sugar, as needed
Yield: 1 1/2 Dozen
1. Cream the butter and sugar together until smooth. Stir in the vanilla, sherry and cardamom.
2. Stir the flour and pecans together, then add to the creamed butter mixture, blending well. Cover and chill for 30 minutes.
3. Portion the dough into uniform 1 1/2-ounce (45-gram) pieces. Shape each piece into a log, then bend the ends to create a crescent shape. Place on an ungreased baking sheet and bake at 375°F (190°C) until set and very lightly browned, approximately 12 minutes.
4. Sift some additional powdered sugar onto a pan or plate. Allow the baked cookies to cool for 5 to 6 minutes, then carefully roll them in this sugar, coating thoroughly. After the cookies are completely cool they may be re-rolled in powdered sugar if necessary to form a solid coating.
Notes: Method: Rolled Cookies
2 ounces Powdered sugar
1 1/2 teaspoons Vanilla extract
1 fluid ounce Sherry
1/2 teaspoon Cardamom, ground
12 ounces All-purpose flour
3 3/4 ounces Pecans, finely chopped
Powdered sugar, as needed
Yield: 1 1/2 Dozen
1. Cream the butter and sugar together until smooth. Stir in the vanilla, sherry and cardamom.
2. Stir the flour and pecans together, then add to the creamed butter mixture, blending well. Cover and chill for 30 minutes.
3. Portion the dough into uniform 1 1/2-ounce (45-gram) pieces. Shape each piece into a log, then bend the ends to create a crescent shape. Place on an ungreased baking sheet and bake at 375°F (190°C) until set and very lightly browned, approximately 12 minutes.
4. Sift some additional powdered sugar onto a pan or plate. Allow the baked cookies to cool for 5 to 6 minutes, then carefully roll them in this sugar, coating thoroughly. After the cookies are completely cool they may be re-rolled in powdered sugar if necessary to form a solid coating.
Notes: Method: Rolled Cookies