These walnut crescent cookies are made with ground walnuts and flavoured with cardamom and cinnamon, for a lightly spiced cookie that is perfect for the holidays and Christmas
Preheat your oven to 350 °F (175 °C). Line a couple cookie sheets with parchment and set aside.
Whisk together the flour, salt, and the spices in a medium bowl.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and 125 grams icing sugar. Add the vanilla. Scrape down the sides of the bowl.
Dump in the flour mixture and mix it in just until it's incorporated, then add the walnuts and mix again to combine.
Form crescents with 1 tablespoon of dough at a time, spacing them about 2 inches apart.
Bake, one sheet at a time until the cookies start to turn light golden brown (about 15 minutes).
Let the cookies cool for 10 minutes (or until cool enough to handle), then toss them in the remaining 2 cups of icing sugar. Transfer back to the rack to finish cooling.
You can roll them again in icing sugar to give the walnut crescent cookies a thicker coating.