Related Recipes
A new way to connect! If you already have a metro account, simply enter your usual credentials to sign in.
It's a new secure and unified connection method that will be deployed gradually at Metro, Jean Coutu, Super C, Brunet and Première Moisson.
Visit the help centerFor a better browsing experience, this site has been optimized for Chrome on your device.
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
It will be used to make checkout faster in the future! You can modify it at any time.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
Preheat oven to 350°F (180°C).
Line 2 cookie sheets lined with parchment.
In a bowl, mix flour, cardamom, cinnamon and salt.
In a food processor, pulse 1/2 cup of sugar and the pecans until course.
In another bowl, beat butter and vanilla with an electric mixer until creamy.
Blend in your nut mixture.
Shake in dry ingredients.
Remove the dough from the bowl.
Knead 5 times, forming ball.
Spoon 1 Tbsp. (15 mL) and form ball with hands rolling into 1/2 inch log.
Bend log into crescent and pinch to taper.
Place cookie on baking sheet and repeat.
Bake for 12 to 15 minutes.
Rotate sheets at 6 minute mark.
Remove from the oven.
Sift 1 cup (250 mL) of powdered sugar.
Roll warm cookies in sugar to coat.
Allow to cool rolling cookies through sugar again.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.
Sorry, an error has occurred. Please refresh the page.