Vienna Crescents

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1 cup softened butter (2 sticks)
• 1 cup sugar
• 2 cups sifted flour
• 1/4 teaspoon salt
• 2 teaspoons pure vanilla extract
• 1 cup hazelnuts, toasted and finely grated
• confectioners' sugar, to cover

Recipe

• 1 preheat oven to 300 degrees farenheit.
• 2 grind the nuts (a mouli grater works quickly and easily).
• 3 work butter and sugar in a bowl until creamy. please don’t use margarine because that’s a different recipe!
• 4 add flour, salt, vanilla and nuts; mix until well blended.
• 5 using your hands, take ball of dough the size of a medium orange, and work it on the counter using both hands, rolling it until it looks like a rope, almost ½ inch thick. i have never chilled the dough, but you might chill it if you find it easier for handling it.
• 6 cut into three-inch lengths.
• 7 place on ungreased cookie sheet, either on foil or parchment paper, curving them into “câ€? shapes about one inch apart, and bake 18 to 20 minutes.
• 8 cool crescents until cool enough to handle, and roll in confectioner's sugar, pressing gently so as not to break them, until completely covered.
• 9 makes about 6 dozen cookies.
• 10 toasting hazelnuts: preheat oven to 350 degrees. place hazelnuts in single layer on cookie sheet and toast until the skins begin to split, about 10 minutes. rub the warm nuts vigorously with a clean kitchen towel to remove the skins. return nuts to the pan and toast until fragrant and golden brown, about 2 – 3 minutes more. (remember to turn oven down for the cookies.).