Vanillekipferln

Ingredients

 * 2 1/4 cups Flour
 * 2 cups Confectioner's Sugar
 * 1/2 cup Blanched Almonds, finely ground
 * 3 (9 g) packets Vanilla Sugar
 * 1 pinch Salt
 * 1/2 lb cold unsalted Butter, cut into small pieces
 * 1/4 teaspoon Lemon Extract
 * 2 tablespoon Milk

Directions

 * Combine flour, 3/4 cup of the confectioners' Sugar, almonds, 2 of the vanilla Sugar packets, and salt on a clean surface, shape into a mound, then make a well in the center.
 * Add butter and lemon extract to well.
 * Using your fingers, work flour-nut mixture into butter until dough resembles coarse meal.
 * Sprinkle milk over dough, knead until smooth, and shape into a ball.
 * Cover with plastic wrap and refrigerate for 1 hour.
 * Preheat oven to 350 degrees F.
 * Sift remaining confectioners' Sugar and vanilla Sugar into a medium bowl and set aside.
 * Divide dough into 16 equal pieces.
 * Using your hands, roll each piece of dough out on a clean surface into 3/4 inch thick ropes.
 * Cut ropes crosswise into 2-1/2 inch pieces, then gently pinch ends to round off edges.
 * Shape pieces of dough into small crescents and transfer to parchment paper-lined baking sheets.
 * Bake until goiden around edges, 12–14 minutes.
 * Allow cookies to cool for 1 minute then transfer a few at a time to bowl of Sugar and coat well.
 * Transfer cookies to a rack to cool completely.
 * Cookies may be stored in airtight containers for up to 1 week.