Viennese Crescents

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 1/2 lb unsalted butter, softened
• 3/4 cup powdered sugar
• 2 teaspoons vanilla
• 1 cup almonds or 1 cup walnuts, blanched and ground
• 2 cups all-purpose flour
• 2/3 cup powdered sugar

Recipe

• 1 preheat oven to 350.
• 2 beat the butter on medium speed of mixer until lightened in color and creamy.
• 3 sift 3/4 cup powdered sugar over the butter and beat until well combined.
• 4 stir in vanilla and nuts.
• 5 graduallly sift flour over the top while stirring.
• 6 knead until well blended.
• 7 pull off generous 1-tablespoon pieces of doug, roll with your hands into a short rope and shape into crescents.
• 8 note: if the dough is soft and difficult to handle, refrigerate until slightly firm.
• 9 space 1 1/4 inches apart on greased cookie sheets.
• 10 bake 1 sheet at a time until the crescents are tinged with brown and slightly darker at the edges, 13 to 16 minutes, rotating the sheet halfway through baking for even browning.
• 11 remove the sheet to a cooling rack and let stand until the cookies firm slightly.
• 12 transfer the cookies to racks and cool completely. sift 2/3 cup of powdered sugar over cookies (entire batch) until evenly coated.