Vanilla Crescents

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Vanilla Crescents
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 34 min.
Ready in

Ingredients

for
48
Ingredients
2 ¼ cups
2 cups
powdered sugar (divided)
½ cup
almonds (blanched and finely ground)
3 packets
¼ teaspoon
1 cup
cold unsalted butter (cut into small pieces)
½ teaspoon
1 tablespoon
Product recommendation
You can make vanilla sugar easily at home. Put a few vanilla beans in a jar, and fill with confectioners' or granulated sugar, and let infuse for at least 1 week.

Preparation steps

1.
Combine flour, 3/4 cup of the confectioners' sugar, almonds, 2 of the vanilla sugar packets, and salt in a medium bowl. Make a well in the center, add butter and vanilla extract. Using your hands, work flour-nut mixture into butter until the dough reaches a coarse cornmeal-like texture. Sprinkle milk over the dough, knead until smooth, and shape into a ball. Cover with plastic wrap and chill for 1 hour in the refrigerator.
2.
Adjust oven racks to upper and lower-middle positions. Heat oven to 350 degrees F. Line baking sheets with cooking parchment paper. Sift remaining confectioners' sugar and vanilla sugar into a medium bowl and set aside.
3.
Working with about one tablespoon dough at a time, roll and shape cookies into crescent shapes (3/4-inch thick ropes). Bake on lined baking sheets until tops are pale golden and bottoms are just beginning to brown, about 12 to 14 minutes.
4.
Cool cookies on sheets about 3 minutes. Working with three or four cookies at a time, roll cookies in confectioners’ sugar until thoroughly coated. Gently shake off excess. Transfer to a wire rack to cool completely.
5.
Store in an airtight container up to 1 week. Before serving, roll cookies in confectioners’ sugar a second time to ensure a thick coating, and tap off excess.