Best Vienna Crescents Recipes

VIENNA CRESCENTS

Steps:

• Preheat oven to 300 degrees Farenheit.
• Grind the nuts (A mouli grater works quickly and easily).
• Work butter and sugar in a bowl until creamy.
• Add flour, salt, vanilla and nuts; mix until well blended.
• Using your hands, take ball of dough the size of a medium orange, and work it on the counter using both hands, rolling it until it looks like a rope, almost ½ inch thick. I have never chilled the dough, but you might chill it if you find it easier for handling it.
• Cut into three-inch lengths.
• Place on ungreased cookie sheet, either on foil or parchment paper, curving them into "C" shapes about one inch apart, and bake 18 to 20 minutes.
• Cool crescents until cool enough to handle, and roll in confectioner's sugar, pressing gently so as not to break them, until completely covered.
• Makes about 6 dozen cookies.
• TOASTING HAZELNUTS: Preheat oven to 350 degrees. Place hazelnuts in single layer on cookie sheet and toast until the skins begin to split, about 10 minutes. Rub the warm nuts vigorously with a clean kitchen towel to remove the skins. Return nuts to the pan and toast until fragrant and golden brown, about 2 - 3 minutes more. (Remember to turn oven down for the cookies.).

VIENNA CRESCENTS

Steps:

• Cream sugar and butter until fluffy. Add flour, 1/4 cup at a time. Add almonds, vanilla, and salt. Shape dough into balls, and wrap in wax paper. Refrigerate for one hour. Take off 1-inch pieces of chilled dough, and roll on flat surface into a strip 1 inch wide and 1/2 inch thick. Shape into a crescent. Bake on lightly greased cookie sheets at 350° for 15-20 minutes. Cool on sheets a bit, then transfer to cooling racks. When completely cooled, dust with powdered sugar.