Vanillekipferln

Description
Vanilla crescent cookies

Ingredients

 * 2¼ cups flour
 * 2 cups confectioner's sugar
 * ½ cup blanched almonds, finely ground
 * 3 (9 g) packets vanilla sugar
 * 1 pinch salt
 * ½ lb cold unsalted butter, cut into small pieces
 * ¼ teaspoon lemon extract
 * 1 tablespoon milk

Directions

 * 1) Combine flour, ¾ 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.
 * 2) Add butter and lemon extract to well.
 * 3) Using your fingers, work flour-nut mixture into butter until dough resembles coarse meal.
 * 4) Sprinkle milk over dough, knead until smooth, and shape into a ball.
 * 5) Cover with plastic wrap and refrigerate for 1 hour.
 * 6) Preheat oven to 350°F.
 * 7) Sift remaining confectioners' sugar and vanilla sugar into a medium bowl and set aside.
 * 8) Divide dough into 16 equal pieces.
 * 9) Using your hands, roll each piece of dough out on a clean surface into ¾ inch thick ropes.
 * 10) Cut ropes crosswise into 2½ inch pieces, then gently pinch ends to round off edges.
 * 11) Shape pieces of dough into small crescents and transfer to parchment paper-lined baking sheets.
 * 12) Bake until golden around edges, 12 – 14 minutes.
 * 13) Allow cookies to cool for 1 minute then transfer a few at a time to bowl of sugar and coat well.
 * 14) Transfer cookies to a rack to cool completely.
 * 15) Cookies may be stored in airtight containers for up to 1 week.