VANILLEKIPFERLN (VANILLA CRESCENT COOKIES)

Steps:

• Combine flour, 3/4 cup of the confectioners' sugar, almonds, 2 of the vanilla sugar packets, and salt on a clean surface, shape into a mound, then make a well in the center.
• Add butter and lemon extract to well.
• Using your fingers, work flour-nut mixture into butter until dough resembles coarse meal.
• Sprinkle milk over dough, knead until smooth, and shape into a ball.
• Cover with plastic wrap and refrigerate for 1 hour.
• Preheat oven to 350 degrees F.
• Sift remaining confectioners' sugar and vanilla sugar into a medium bowl and set aside.
• Divide dough into 16 equal pieces.
• Using your hands, roll each piece of dough out on a clean surface into 3/4 inch thick ropes.
• Cut ropes crosswise into 2-1/2 inch pieces, then gently pinch ends to round off edges.
• Shape pieces of dough into small crescents and transfer to parchment paper-lined baking sheets.
• Bake until goiden around edges, 12-14 minutes.
• Allow cookies to cool for 1 minute then transfer a few at a time to bowl of sugar and coat well.
• Transfer cookies to a rack to cool completely.
• Cookies may be stored in airtight containers for up to 1 week.