Connie's Viennese Crescents

Course : Cookies
Serves: 1
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2 cups all-purpose flour -- sifted
1 cup margarine or butter -- softened
1 cup unblanched almons or hazelnuts -- ground
1/2 cup confectioners sugar -- sifted
1/8 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 piece vanilla bean -- cut-up 3 inch piece
2 cups confectioners sugar -- sifted

Preparation / Directions:

1. Make cookie dough: In large bowl, combine flour, butter, nuts, sugar, salt and extracts. With hands, mix until thoroughly blended. Refrigerate, covered for 1 hour. 2. Meanwhile, make Vanilla Sugar: In electric blender, combine vanillar bean and 1/4 cup confectioner's sugar. Blend at high speed, covered, about 8 seconds. Combine with remaining sugar on a large sheet of foil. 3. Preheat oven to 375. 4. Shape cookies: Form dough into 1 inch balls, then, with palms of hands, roll each ball into a 3 inch long roll. 5. Place rolls, 2 inches apart on ungreased cookie sheets, curve each to make crescent shape. 6. Bake 10 to 12 minutes, or until set, but not brown. 7. Let stand 1 minutes before removing from the pan, using a spatula. Place cookies on vanilla sugar, turn gently, to coat both sides. 8. Just before serving, coat with additional sugar, if desired. Makes 4 doze

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