VIENNESE CRESCENTS (ALMOND CRESCENTS)

Viennese Crescents (almond crescents) image

Provided by Grace Zelekovic

Categories Cookies

Time 10m

Number Of Ingredients 11

COOKIE DOUGH
2 c all purpose flour, unsifted
1 c butter or margarine softened (i always use butter)
1 c ground, unblanched almonds
1/2 c sifted confectioners sugar
1/8 tsp salt
1 tsp vanilla extract
1/4 tsp almond extract
VANILLA SUGAR
2 c sifted confectioners sugar
1 vanilla bean

Steps:

1. In a large bowl combine flour, butter, nuts, 1/2 cup sugar, salt, and extracts. Mix until thoroughly blended. Shape into a ball.
2. Refrigerate dough, covered, for at least an hour.
3. Meanwhile, make vanilla sugar. Place sugar in bowl or small container. With a sharp, pointed knife split the vanilla bean lengthwise. Scrape out seeds, mix seeds with sugar. Cut the pod into small pieces and mix with sugar.
4. Preheat oven to 375 degrees.
5. Shape cookies into 1 inch balls. Then take each ball and roll in palms and shape into 3 inch crescents.
6. Place rolls 2 inches apart on ungreased cookie sheets.
7. Bake for 10 - 12 minutes until set but not brown. let them sit a minute before removing from sheets to cool.
8. Once cool to touch roll cookies in vanilla sugar