Soft, sweet, and delicious, these Candy Cane Crescent Cookies are festive Christmas treat.
I’ve got to confess, my friends. I don’t like cookies. Well, this doesn’t sound right.
I mean, I do like having a cookie (or a dozen) once in a while. Also, I might be a cookie fan once in a blue moon. And by a ‘blue moon’ I mean the situation when I don’t get any other sweets around me.
That’s right. If there’s a choice between ice cream and a cookie, I will definitely choose ice cream. If there’s a choice between ice cream and chocolate, I will definitely choose ice cream (Or probably chocolate sprinkled over ice cream). If there’s a choice between chocolate and cookie, I will probably choose ice cream. Well, you got my point, didn’t you?
As the matter of fact, there might happen a thing (extremely rarely) when I’ll eat some ice cream first, then chocolate, and then finish up with cookies. This would mean I desperately crave for sugar.
Candy Cane Crescent Cookies
But like I said, I don’t mind having some good cookies occasionally, and they don’t need to be Lavender ones. Not always.
But Christmas time is all about cookies, and as you might have noticed, I’m absolutely in! You just cannot imagine Christmas season without some cookies, can you? Besides, they are so easy to make which is a great plus during (possibly) hectic days.
Now it’s time for some Candy Cane Crescent Cookies. Because along with gingerbread, you’ve got to have at least once something peppermint in December. Delicious, crumbly, and melt in your mouth, they are also dipped in white chocolate!
I always make crescent cookies with some nuts (Most often with pecans, walnuts, or almonds) since they introduce that soft and melting texture. I wasn’t quite sure if pecans (I opted for these nuts because they don’t get as distinctive flavor as walnuts do) would work with peppermint so I added just a very little of peppermint extract in the dough. Actually, both nutty and mint flavors worked pretty well together. But if you are concerned, you can grab cashews instead.
For the final touch, I dipped the cookies into the melted white chocolate and sprinkled with the crushed candy cane. Voila! Festive Christmas cookies are ready.
Not just any Christmas cookies but the Candy Cane Crescent Cookies.
Life isn’t that bad after all.
- 1 cup pecans
- 2/3 cup soften butter
- 1 cup pastry flour
- 1/4 cup corn starch
- 1/2 cup powdered sugar
- a few drops of peppermint extract
- about 100 gr. white chocolate
- 1/3 cup crushed candy cane
- Using a food processor, finely chop the pecans (it should remain almond meal).
- Combine the pecans, flour, starch, powdered sugar, soften butter, and peppermint extract. Mix well the ingredients until you have soft dough (If the dough is a little dry and too crumbly, add a few drops of milk or water).
- Preheat oven to 170-175 degrees C. Cover a baking sheet with parchment.
- Take a little piece of the dough and shape into a crescent. Place on the sheet and bake about 8-12 minutes. The hot cookies with remain soft and crumbly, but they will set once cooled.
- Remove from the oven and completely cool.
- Melt the chocolate and dip the cookies into it. Sprinkle with candy cane. Let the chocolate completely set.