Nut and Spice Cookie Recipes - Fall Crescents

 

Ingredients  

 

PASTRY:

• 1 1/2 cups/225 g all­purpose/plain flour

• 1/8 tsp salt

• 1 tsp sugar

• 1/2 tsp ground fennel seeds

• 1/2 cup/125 g cold butter, cut up

• 2 tbsp ice water or more as needed 

FILLING:

• 2 tsp superfine/caster sugar

• 1/2 tsp cardamom seeds, lightly crushed

• 1/4 tsp ground cinnamon

• 1/4 tsp allspice

• 2 cups/200 g chopped walnuts

• 2 tbsp honey

• finely grated zest of 1 lemon

• 1 large egg

• 2 tbsp confectioners'/icing sugar, to dust

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Method:

1. Pastry: Sift the flour and salt into a large bowl. Stir in the sugar and fennel seeds.

2. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs. Add enough water to form a soft, but not sticky, dough.

3. Turn the dough out onto a lightly floured surface and knead once or twice. Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.

4. Filling: Mix the superfine sugar, cardamom seeds, cinnamon, allspice, walnuts, honey, and lemon zest in a medium bowl. 

5. Preheat the oven to 375°F/190°C/gas 5. Set out a cookie sheet. Roll out the dough on a lightly floured surface to a thickness of 1/4 inch (5 mm).

6. Use a round cutter to stamp out 4-inch (10-cm) circles. Fill each dough circle with 2 teaspoonfuls of the filling. Fold over to make a half moon, sealing the edges with a fork.

7. Brush with the beaten egg. Place on the cookie sheet, spacing 1 inch (2.5 cm) apart.

8. Bake for 15-20 minutes, or until pale golden. Transfer to racks to cool. Dust with the confectioners' sugar.