"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Vanilla Crescents Recipe

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This recipe for Vanilla Crescents, by , is from Crandall's Ordinary , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, December 22, 2008


14 T. unsalted butter, softened
1/2 c. sugar
2 egg yolks
1 T. vanilla
1 c. finely ground blanched almonds
2 2/3 c. flour
1 c. confectioners' sugar

1. Beat butter, sugar, yolks, vanilla and salt until fluffy. Add almonds and 1 2/3 cups of the flour. Blend on low speed just until blended. Stir in remaining flour by hand. Divide dough into 4 equal pieces; wrap in plastic. Refrigerate at least 1 hour or overnight.
2. Heat oven to 375. Lightly grease baking sheets. Roll 1/4th of dough into a 12" rope. Cut into 12 1-inch lengths. Shape each into 3" logs, tapering ends to points. Bend into crescents; place 1" apart on prepared sheets.
3. Bake at 375 for 12 - 15 minutes until very lightly golden. Set on racks until cool enough to handle but still very warm.
4. Place confectioners' sugar in medium sized bowl. Carefully roll warm cookies in sugar to coat. Set on racks; sift remaining sugar over cookies. Let cool.
Do ahead note: If desired, place 1 cup confectioners' sugar in small container; add 1 vanilla bean. Tightly cover; let set for up to 2 weeks. Substitute for regular confectioners' sugar.




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