Cottontails

Makes 3 dozen

I normally only make these cookies at Christmas, traditionally in crescent shapes. The prospect of being stuck indoors on Easter, though, forced me to make an exception and I'm so glad I did because the day feels that much more special. This time I rolled the dough into little round bunny tail shapes and gave them an extra dusting of powdered sugar.

INGREDIENTS

• 2 1/2 c all-purpose flour

• 3/4 tsp ground cardamom

• 1/2 tsp ground cinnamon

• 1/2 tsp salt

• 1/2 c powdered sugar (plus 1 additional cup for rolling cookies)

• 1 c whole shelled walnuts

• 1 c (2 sticks) unsalted butter, softened

• 1 Tbsp vanilla extract

---

DIRECTIONS

1. Preheat the oven to 350 F

2. Combine flour, cardamom, cinnamon, & salt in a bowl and set aside.

3. Combine 1/2 c powdered sugar & walnuts in a food processor & pulse into a coarse meal.

4. Beat the butter & vanilla in the bow of a stand mixer on medium-high until creamy.

5. Reduce the mixer speed to low & add the nut mixture, beating until combined.

6. Gradually add the flour mixture until incorporated. The dough should be dry, but not crumbly.

7. Gently knead the dough into a ball.

8. Scoop small Tablespoons of dough and shape into balls. Alternately, roll the scooped dough into logs about 1 1/2 inches long & form into crescent shapes.

9. Place about 1 inch apart on an un-greased cookie sheet.

10. Bake about 12-15 minutes. There should be barely any color on the cookies.

11. Remove from the oven and let rest about 2-3 minutes, then roll each cookie in the reserved 1 cup powdered sugar to coat & transfer to a rack to cool completely.

NOTE:

If you don't wan to use all of the dough right away, divide into thirds or quarters and flatten into disks. Wrap each well in plastic wrap and freeze. When ready to use, let the dough sit (still wrapped) at room temperature for an hour before shaping and baking.