If you’re reading this post on December, 4, you might be chewing a cookie with a glass of milk. If not, you should stop reading this post immediately and go to the kitchen to grab some. Why? Because it’s a National Cookie Day!
Sure, you should come back then because you won’t miss these Lavender Crescent Cookies.
The good thing about December is that it’s totally okay to make and eat some cookies and not to be embarrassed about that fact. Besides, you’ve got to do that cause you’re kind of preparing to a Santa’s visit. Santa comes just once in a year, so there’s no room for a mistake.
The cookies you’re going to leave him, have to be impeccable! You won’t disappoint Santa, right? It’s just a very bad idea to start the new year off with such a mistake. I mean, being on the list of naughty people already in January, that’s a huge No no no!
I’m not sure Lavender Crescent Cookies are the favorite Santa’s cookies, though. He might be a slightly old-fashioned dude preferring the classic flavors. But you still might be interested in making these. Besides, Ben is almost as good as Santa (maybe just without the raindeers) so you can count me on, hahah.
So let’s celebrate this delicious food day.
But before I let you go, there are some traditional questions. Are you making cookies for Santa or at least for Ben? Do you think Sants would appreciate these Lavender Crescent Cookies? And the most important question – how many cookies have you already eaten and going to eat this December?
- 1 and 1/4 cup all-purpose flour
- 1/2 cup pecans
- 1/2 cup unsalted butter, soften
- 1/3 cup powdered sugar + 1/2 - 2/3 cup for dusting
- 1 teaspoon vanilla extract
- 1 teaspoon lavender extract (could be substituted for 1/2 tablespoon dry lavender)
- pinch of salt
- Combine the pecans with 1/3 cup of powdered sugar and process in a combine - you'll need the flour texture.
- Beat the butter, vanilla, and lavender with an electric mixer, until creamy and fluffy, about 3 minutes.
- Mix with the pecan mixture and the remaining dry ingredients. Beat to blend - the dough will be moist but a bit crumbly. Knead the dough with hands, for a few seconds, just to form the more elastic dough.
- Preheat oven to about 170-175 degrees C (350 degrees F).
- Pinch a small piece from the dough and shape it into a crescent. Repeat with the remaining dough. Place the cookies on a sheet covered with parchment.
- Bake for about 12-15 minutes. Remove from the oven and slightly cool. Sift the remaining powdered sugar and generously dust the warm cookies with the sugar. Completely cool and enjoy.