vanilla half-moons

Ingredients

• Servings: 80
• 3/4 cup butter, softened
• 1/2 cup white sugar
• 2 egg yolks
• 1 1/2 vanilla beans, divided
• 1 1/2 cups all-purpose flour
• 1/2 cup ground almonds
• 2 cups confectioners' sugar for rolling

Recipe

Preparation Time: 2 mins Cook Time: 10 mins Ready Time: 12 mins


• in a medium bowl, cream together the butter and white sugar until smooth. beat in the egg yolks one at a time. split the half of vanilla bean and scrape the seeds; stir the seeds into the butter mixture. mix in the flour and ground almonds. divide the dough into two pieces, wrap and refrigerate until firm.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. break off tablespoonful sized pieces of dough and roll them into little ropes about 2 inches long. bend the ropes into a half circle and place them 2 inches apart the prepared cookie sheets.
• bake for 10 to 15 minutes in the preheated oven, until lightly browned. scrape the seeds from the remaining vanilla bean and stir them into the confectioners' sugar. carefully roll warm cookies in the vanilla sugar.