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VIENNESE CRESCENTS Recipe

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This recipe for VIENNESE CRESCENTS is from COX, 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:  
COOKIE DOUGH

2 Cups All Purpose Flour
1 Cup Butter, softened
1 Cup Ground unbleached Almonds
½ Cup sifted Icing Sugar
⅛ tsp Salt
1 tsp Vanilla
¼ tsp almond Extract

VANILLA SUGAR

2 Cups of Sifted Icing Sugar
1 Vanilla Bean
Directions:
Directions:
Make cookie dough: In large bowl, combine flour, butter, nuts, 1/2 cup sugar, salt and extracts. With hands or mixer mix until throughly blended; shape into a ball cover with plastic and refrigerate for 1 hour.

Meanwhile, make vanilla sugar: Place sugar in a bowl or small container. With a sharp pointed knife, split vanilla bean lengthwise. Scrape out seeds; mix seeds with sugar. Cut pod into 2 inch pieces and place into sugar.

Shape cookies: Form dough into 1 inch balls. With the palms of hands, roll each ball into 3 inch long rolls. Place the rolls, 2 inches apart on ungreased cookie sheet, curve to make crescent shape.

Bake in preheated. 350ºF oven for 10 - 12 minutes, or until cooked but not brown. Let stand 1 minute; remove from cookie sheet. With spatula, place hot cookies on large sheet of foil. Sprinkle with vanilla sugar; turn gently to coat both sides. Cool. Store in air tight container.

Can be coated again with the vanilla sugar just before serving, if desired.
Number Of Servings:
Number Of Servings:
4 Dozen
Personal Notes:
Personal Notes:
These freeze well.

 

 

 

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