{"id":5242,"date":"2015-12-09T00:46:29","date_gmt":"2015-12-09T05:46:29","guid":{"rendered":"https:\/\/bakeschool.com\/?p=5242"},"modified":"2023-01-26T11:59:16","modified_gmt":"2023-01-26T16:59:16","slug":"cardamom-crescent-cookies","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/cardamom-crescent-cookies\/","title":{"rendered":"Walnut crescent cookies"},"content":{"rendered":"\n
\"Day<\/figure><\/div>\n\n\n\n

For these crescent cookies, I trusted Sweet Paul Magazine for my first attempt, not just because they look beautiful, but also because they are flavoured with cardamom, and we all know how much I love cardamom. Crescent cookies aren't actually hard to make. In fact, it's quite the opposite. And to be honest, crescents are much easier to form than tiny pretzels. Nothing to fear here, really. If you want to challenge yourself a little more, try these rugelach cookies<\/a>\u00a0or these mincemeat tarts<\/a> with homemade mincemeat<\/a>. And if you prefer cutout cookies, try my gingerbread cutout cookies<\/a>!<\/p>\n\n\n

<\/div>

\ud83d\udcd6 Recipe<\/h2>
\n
\"Day<\/div>\n<\/div>\n

Walnut Crescent Cookies<\/h2>\n
<\/div>\n
Author<\/span>Author : <\/span>Janice Lawandi<\/a><\/span><\/div>\n
<\/div>\n
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<\/span><\/div>\n
<\/div>\n