That darn day job has gotten in the way of my regular updates this week, as I finished over 150 gift baskets yesterday!
So, quickly, here is the recipe I use for vanilla crescents from The Old Vienna Cookbook, by Lillian Langseth Christiansen.
I’ll update the step by step yet this week!
Vanilla Crescents, Makes about 60
1 c. minus 2 T. butter
1/2 c. sugar
1/2 c. pulverized hazelnuts or pecans
2-3/4 c. flour
1 egg yolk
1 t. vanilla
1 t. almond extract
Combine the flour and sugar in a mixing bowl. Cut in the flour. Stir in the egg yolk and extracts.
Chill the dough for at least an hour and up to overnight.
Flour a work surface and preheat the oven to 300. Shape the dough into crescents about 2″ long and 3/4″ wide. You fit them rather tightly on the cookie sheet because they will not spread.
Bake for about 15-20 minutes or until just barely colored. While they are hot roll them in powdered sugar and place them on racks or a paper bag to cool.
Store in tins or ziplock bags. Before serving dust them with additional powdered sugar. If you have time to make vanilla sugar, by adding half a vanilla bean to your powdered sugar a few days before baking that really makes these special.