All Easy Recipes. Cook all that you can cook. Vanilla Crescents
(Vanillekipfel)
 
What You Need:            (To Make: 36 crescents)
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  • ½ pound unsalted butter, softened
  • ½ cup sugar
  • 2 cups sifted all-purpose flour
  • 1¼ cups ground unblanched almonds
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • Confectioners' sugar

    • How To Cook:
    1. Cream the butter and sugar together by beating them against the sides of a bowl with a wooden spoon or with an electric mixer set at medium speed until light and fluffy.

    2. Beat in the flour ½ cup at a time, then add the almonds, vanilla extract and salt, continuing to beat until the mixture becomes a slightly stiff dough.

    3. Shape the dough into a ball, wrap it in wax paper or plastic wrap and refrigerate it for about an hour. Preheat the oven to 350°. Lightly butter two 12-by-15-inch baking sheets.

    4. Pinch off walnut-sized pieces of the chilled dough and place them on a floured board; roll each one into a strip an inch wide and ½ inch thick. This will make it about 2½ inches long. Shape each piece into a crescent by pulling it into a semicircle.

    5. Arrange the crescents at least ½ inch apart on the baking sheets. Bake in the middle of the oven for 15 or 20 minutes, or until lightly colored.

    6. Remove the sheets from the oven and leave the crescents on them to cool for about 5 minutes, then transfer them to a cake rack. Dust with confectioners' sugar and cool about 15 minutes longer before serving.
    		 
    		 
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