Vanillekipferln

Description
This recipe has been posted in response to a request for an Austrian dish. It came from Saveur magazine's December 2003 issue. Prep time includes chilling time for dough.48-54 Cookies, 120 minutes preparation

Ingredients

 * 2 1/4 	cups flour
 * 2 	cups confectioners' 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
 * 1 	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.