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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Vanilla Crescents Recipe

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This recipe for Vanilla Crescents is from Crandall's Ordinary , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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 375º. 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 375º 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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