The bland nuts paired up with tart cherries make these crescent cookies scrumptious as well as nourishing.I had the recipe of crescent cookies from Baking with Love and Nigella's Feast.Both the recipes had lot of fat,as you would expected I halved the fat quantity and slightly varied the proportions and decorated the cookies with cherries instead of powdered sugar.The cookies were still crumbly and tasted just as good with lesser fat,with hint of sweetness balanced with tartness of cherries.Tart dried Cherries are good source of antioxidants.
1 cup walnuts,shelled and toasted
1/2 cup almonds,toasted
1/2 cup dried cherries
3/4 cup all purpose flour
1/4 cup fine sugar
3 tablespoon Organic butter,softened
4 tablespoon cold milk
pinch of salt
Preheat oven to 325F.Pulverize the toasted nuts in a food processor. Take the nuts out for the moment,and add the sugar,butter,flour,salt,milk and pulse until well mixed. Now add the nuts back in and pulse again until mixture comes together. Transfer in a bowl,the mixture will be sticky but firm enough to mold with your hands.It the mixture is too sticky,wrap it in cling wrap and let rest for about 20 minutes in the fridge.
To create the crescent shapes,take about tablespoon of the dough and roll in to a cylinder about 2 inches and press 2 cherries on top of the crescents and slightly flatten the cylinder while curling it to make a crescent shape.Lay them on a baking sheet and bake about 25 minutes until lightly brown on top.Transfer on cooling rack and cool completely before storing in an air tight container.
Cherry Nuts Crescents is in for A fruit a month:Cherries event,hosted by Rachel of Tangerine's kitchen