Viennese Crescent Holiday Cookies
 
these cookies have been a christmas family favorite for 
20 years. flaky and buttery, they are worth the effort. 
almonds can be substituted for hazelnuts. makes 4 dozen (24 
servings). 
printed from allrecipes, submitted by debby hawkins 
 
2 cup  all-purpose flour
1 cup  butter
1 cup  hazelnuts, ground
1/2 cup  sifted confectioners' sugar
1/8 tsp  salt
1 tsp  vanilla extract
2 cup  sifted confectioners' sugar
1   whole vanilla bean
 
 
preheat oven to 375 degrees f (190 degrees c). in a large mixing bowl, 
combine flour, butter, nuts, 1/2 cup sugar, salt, and extracts. hand mix 
until thoroughly blended. shape dough into a ball. refrigerate covered for 
1 hour. meanwhile, place sugar in a bowl or small container. with sharp, 
pointed knife, split vanilla bean lengthwise. scrape out seeds, mix seeds 
into sugar. cut pod into 2-inch pieces and mix into sugar. remove dough 
from refrigerator and form into 1 inch balls. with palms of hands, roll 
each ball into a small roll, 3 inches long. place rolls 2 inches apart on 
ungreased cookie sheet. curve each roll to make a crescent shape. bake 10 
to 12 minutes, or until set, but not brown. let stand 1 minute, then 
remove from cookie sheets. with spatula, place hot cookies on large sheet 
of foil. sprinkle with prepared sugar mixture. turn gently to coat on both 
sides. cool. store in air-tight container. just before serving, coat with 
more vanilla sugar mixture, if desired. 
 
 
-- 
(ID: 9584) Mirror: rec.food.recipes: Wed, Dec 17, 2003


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