Retro Viennese Crescents

From the Collection of Marg Dye

Melt-in-your-mouth almondy!

INGREDIENTS

• 2 cups sifted all-purpose flour
• 1 cup soft butter or margarine
• 1 cup ground almonds or hazelnuts, unblanched or blanched
• 1/2 cup sifted icing sugar
• 1 tsp vanilla extract
• 1/4 tsp almond extract

METHOD

1. In large bowl, combine all ingredients. With hands, mix until thoroughly blended.
2. Refrigerate, covered, 1 hour. Preheat oven to 375 degrees.
3. Shape cookies; form dough into 1 inch balls, then with palms of hands roll each ball into a roll 3 inches long, smaller at ends.
4. Place 2 inches apart on ungreased cookie sheets; curve each to make crescent. 
5. Bake 12 to 15 minutes or until set but not brown.
6. Let stand 1 minute before removing.
7. With spatula, place hot cookies in vanilla sugar, turn gently to coat both sides.
8. Cool completely.

VANILLA SUGAR

1. In electric blender combine one 3 inch piece vanilla bean, cut up, with 1/4 cup icing sugar.
2. Blend at high speed for about 8 seconds.
3. Combine with 1 3/4 cups icing sugar on large sheet of foil. (Or if desired just use icing sugar alone)