When I was a kid, I used to watch Mom bake cookies in the kitchen. I was in it for the cookies at first, of course. But as time went by, the woman in me just wanted to learn how she made those amazing cookies that were chewy and moist and just so delectable!
One of my most favorite cookies was her crescent cookies. She inherited a recipe from my grandmother and the end products just tasted so good!
They were a bit messy to eat because of the sugar dusting, but it didn’t matter. Nothing really mattered much when the taste was enough to blow your mind away.
I had gotten the recipe from her and I make these cookies for my family sometimes. They usually don’t last long because my family couldn’t take their hands off them. And well, I couldn’t get my hands off them too!
These pecan cardamom crescent cookies from Bake At 350 reminds me of my mother’s crescent cookies.
This has a special ingredient though that made it differ from my mother’s. However, both versions tasted really great and my family loved both of them!
In fact, I alternate in making them just because we all love them! If you want a copy of this recipe, please head on over to the next page. Enjoy!
Photo and recipe courtesy of Bake At 350.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Some of the sugar will soak into the warm cookies. Don’t worry; they’re going for another roll.
