Spicy Orange Crescents

I don't usually make many sweets or cookies that don't involve chocolate - but this year I have been craving cookies that incorporated different flavors and textures than I normally like.  I have had a blast experimenting with different traditional flavors and textures that are traditionally 'christmas-y". 

Normally I would have a lot more pictures in a post - but shortly after cooking these I found myself sitting in a hospital for a week with a mild pregnancy scare (not to worry, everything's fine now!).   I didn't get to finish taking the photos I wanted - and in the meantime my dear husband polished off every last one of these cookies (which he claims are his new favorite).   They might be one of my new favorites too - a bit crunchy and crumbly but with a strong sweet flavor.  They have a citrus-y warmth that is very fitting of the holidays and shaping them into crescents breaks up the monotony of the cookie tray.  They are also great with a cup of your favorite tea!

Spicy Orange Crescents
1 cup butter, softened
1/2 cup Powdered Sugar
1/2 tsp Orange Extract
1 Tsp Orange Zest
2 cups Cake Flour (Germany: type 405)
1/2 cup finles chopped Almonds
1 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp ginger
extra Powdered sugar for rolling (a good cup at least)

In a mixing bowl, beat butter and 1/2 cup powdered sugar until smooth and creamy.   Add extract and zest and mix until well blended. 

In another bowl, sift together flour and spices, and stir in chopped almonds.  Add this dry mixture to the butter mixture and beat until all well blended. 

Form about 1 Tbs of dough into crescent shapes (roll into a log between hands then bend slightly) and place on a parchment-lined cookies sheets.  Bake at 375 F/ 190 C for 10 to 12 minutes or until slightly browning/golden on the edges. 

Cool for a few minutes on sheets then transfer to cooling racks.  When just very slightly warm, gently roll the cookies in powdered sugar to coat.  Return to racks and allow to cool completely.   Keep well for up to 2 weeks in an air-tight container.