A meal is incomplete until it ends with a delicious dessert. Something crisp and sweet, something soft and sweet or just something that melts into the mouth is surely a dream.
And if these sweet nothings happened to be lightly dusted with sugar powder frosting or may be even covered completely with it, they not only taste out of this world but also look delicious. Such desserts are no doubt a universal favorite and a great treat for those with a sweet tooth.
These moon crescents are walnut cookies, generously showered with confectioner’s sugar. It is as if Snow herself could not resist these delectable cookies. These cookies are as simple to make as they are tasty to eat.
All you need for these crumbly walnut ( any nut) cookies are a cup full of confectioner’s sugar and a little more to finish, around 16 tablespoons of softened unsalted butter, 2 teaspoons of vanilla extract, 5 ounces of finely ground walnut ( cashews and almonds if you like) and 21/2 cups of flour (little extra for rolling).
Preheat the oven at 325°. Put the butter, vanilla and sugar in a beating bowl and beat well. Add the flour and nuts and blend well. Dust the working platform with some flour and roll the dough out cylindrically. Divide the dough into 48 equal parts. Roll out each one of them into sausages, and then taper the ends. Bend into crescent shapes and flatten lightly. Place them an inch apart in a baking tray lined with parchment paper.
Bake for 12-15 mins, until the cookies are golden brown. Remove and sift confectioner’s sugar all over them, while warm. Let them cool before you start wolfing them.
Semlor, a Swedish delicacy, traditionally made just before the Lent, is delicious cream filled buns flavored with the queen of spices, cardamom. The snowy desert reminds one of the white drifts over houses and trees.
Whisk together ¾ cup of sugar, 3 tbsp of cornstarch, ¾ tbsp salt and 1 tbsp of ground cardamom in a saucepan. Now whisk in 3 eggs and 1 ½ cup of milk. Whisk the mixture as it boils over medium flame and cook for about a minute till it starts to thicken. Remove the saucepan and whisk in 6 tablespoons of unsalted butter. Transfer mixture into a bowl. Cover the surface of mixture with plastic wrap and refrigerate.
In another bowl whisk together 1 ½ tsp of vanilla extract and a cup full of heavy cream till it forms stiff peaks. Fold in the whipped cream into the chilled filling. Fill a piping bag with it and fit it with fluted tip. Chill for another 2 hours.
Combine a cup of milk (115°) with ½ cup of sugar, 2 tsps ground cardamom and active dry yeast (1 ounce). Let it sit till it foams. Add a whole egg to this and then slowly add 4 cups of flour, 1 teaspoon salt and a tablespoon of baking powder, as you knead it in a mixer add small amounts of unsalted butter till you have added about 6 tablespoons. Knead for a few minutes after the last batch is added. Transfer dough in a bowl and cover with plastic wrap. Let it stay till it doubles.
Preheat the oven at 400°. Divide the dough into 16 portions. Roll out each of them into a ball. Place them on two baking trays, (lined) eight in each. Cover with wrap and let them sit till they double in size. Brush each of these with egg wash and bake golden brown (20 mins). Remove on wire racks and let them cool.
When cool cut about ½ inch from top of a bun and keep aside. Scoop out the other half to form a large cavity. Pipe in the filling and cover with the top. Dust lightly with confectioner’s sugar.