Description Edit

Vanilla crescent cookies



Ingredients Edit

Directions Edit

  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.
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