Cardamon Crescent Granola Cookies
Serving Size / Yield
- 2 1/2 C. whole wheat flour
- 3/4 tsp. cardamon
- 1/2 tsp. cinnamon
- 1/2 tsp. sea salt
- 1 C. granola, almond, honey mix
- 1 1/2 C. powdered sugar
- 1 C. butter
- 1 Tbs. vanilla
In a mixing bowl, combine the flour, cardamon, cinnamon, and sea salt. Set to the side. In a food processor, add in 1/2 cup of the powdered sugar and the granola mix and process until the almond pieces are crushed. (Granola mixes can be purchased at your local grocer, or combine oats, almonds and coat with honey on a baking sheet. Put in the oven for 10 minutes at 350°F and allow to cool)
In another mixing bowl, beat the butter and vanilla together until it is creamy, typically takes three minutes. Stir in the granola mixture. Finally pour in the dry ingredients and blend on medium for another three minutes.
Bring the dough onto a clean work station and begin to knead it together. This cookie dough is notoriously dryer, and often little crumbs will escape.
Take the dough and pull apart chunks and roll them out to about a finger length an a half to three finger lengths long (not an exact science, but we want to keep them more bite sized). Use your hands to gently fold them into a crescent shape, but keeping them the same thickness across so the outer edges do not crisp before the inside of the cookie has a chance to bake.
Place in the oven for about 6 to 7 minutes, and pull out to flip them over. Put back in for another 6 to 7 minutes. In a bowl, pour the remaining powdered sugar, and while the cookies are still warm, carefully roll them in the sugary goodness. Place them on a cooling rack, and enjoy!
Submitted by: Amy Clark