2020-04-01 Good Housekeeping South Africa

FESTIVE COOKIES

These extra-special bakes make the

perfect gift – if you can get them

wrapped before the family tucks in!

Walnut Crescents

Active Time 30 minutes Total Time

40 minutes, plus chilling Makes 50

1 cup walnuts

¾ tsp ground cardamom

¾ cup plus ¼ cup icing sugar

1 cup cold unsalted butter,

cut into small pieces

2 tsp vanilla extract

2 cups cake flour

½ tsp salt

⅛ tsp ground cinnamon

1. In a food processor, pulse
   walnuts, cardamom and ¾ cup
   icing sugar until walnuts are
   finely ground. Add butter and
   process until smooth. Mix in
   vanilla. Add flour and salt, and
   pulse to combine. Shape into
   2,5cm-diameter logs, wrap in
   clingwrap and refrigerate until
   firm (at least 1½ hours).


2. Line baking trays with baking
   paper. Cut off a 2,5cm-thick piece
   of dough and roll into a 9cm log
   with tapered ends, then bend
   into a crescent shape. Repeat.
   Place crescents 3,8cm apart on
   prepared baking trays. Freeze
   until firm (about 20 minutes).


3. Heat oven to 180°C. Bake,
   rotating trays halfway through,
   until cookies are set and just barely
   turning golden brown around
   edges (15 to 18 minutes). Let
   cool completely on baking trays.


4. In a bowl, combine cinnamon
   and remaining ¼ cup icing
   sugar. Liberally dust cookies with
   cinnamon sugar before serving.
   EACH SERVING About 320kJ, 1g
   protein, 5g fat (2,5g saturated),
   7g carbohydrate, 0g fibre, 20mg
   sodium.

58 GH SPECIAL RECIPE EDITION 2020

0420_GHE_052_067 let's celebrate.indd 7 2020/03/10 10:09 AM

FESTIVE

Theseextra-specialbakesmakethe

perfectgift–ifyoucangetthem

wrapped before the family tucks in!

Walnut Crescents

Active Time 30 minutes Total Time

40 minutes, plus chilling Makes 50

1 cup walnuts

¾ tsp ground cardamom

¾ cup plus ¼ cup icing sugar

1 cup cold unsalted butter,

cut into small pieces

2 tsp vanilla extract

2 cups cake flour

½ tsp salt

⅛ tsp ground cinnamon

1. In a food processor, pulse
   walnuts, cardamom and ¾ cup
   icing sugar until walnuts are
   finely ground. Add butter and
   process until smooth. Mix in
   vanilla. Add flour and salt, and
   pulse to combine. Shape into
   2,5cm-diameter logs, wrap in
   clingwrap and refrigerate until
   firm (at least 1½ hours).


2. Line baking trays with baking
   paper. Cut off a 2,5cm-thick piece
   of dough and roll into a 9cm log
   with tapered ends, then bend
   into a crescent shape. Repeat.
   Place crescents 3,8cm apart on
   prepared baking trays. Freeze
   until firm (about 20 minutes).


3. Heat oven to 180°C. Bake,
   rotating trays halfway through,
   until cookies are set and just barely
   turning golden brown around
   edges (15 to 18 minutes). Let
   cool completely on baking trays.


4. In a bowl, combine cinnamon
   and remaining ¼ cup icing
   sugar. Liberally dust cookies with
   cinnamon sugar before serving.
   EACH SERVING About 320kJ, 1g
   protein, 5g fat (2,5g saturated),
   7g carbohydrate, 0g fibre, 20mg
   sodium.

58 GH SPECIAL RECIPE EDITION 2020