Posted by: Bev Wed, 8 Dec 2004, at 1:51 p.m.
Source: Family Circle
Makes: 4 dozen crescents.
Prep: 15 minutes.
Refrigerate: 1 hour or overnight.
Bake: at 375° for 12 to 15 minutes.
14 tablespoons unsalted butter, softened
1/2 cup sugar
2 egg yolks
1 tablespoon vanilla
1 cup finely ground blanched almonds
2 2/3 cups sifted all-purpose flour
1 cup confectioners' sugar
1. Beat butter, sugar, yolks, vanilla and salt until fluffy. Add almonds and 1
2/3 cups of the flour. Blend on low speed just until combined. Stir in remaining
flour by hand. Divide dough into 4 equal pieces; wrap in plastic. Refrigerate at
least one hour or overnight.
2. Heat oven to 375°. Lightly grease baking sheets. Roll one-fourth of dough
into 12-inch rope. Cut into twelve 1-inch lengths. Shape each into 3-inch logs,
tapering ends to points. Bend into crescents; place 1 inch apart on prepared
3. Bake at 375º for 12 to 15 minutes until very lightly golden. Set on racks
until cool enough to handle but still very warm.
4. Place confectioners' sugar in medium-size bowl. Carefully roll warm cookies
in sugar to coat. Set on racks; sift remaining sugar over cookies. Let cool.
Do-Ahead Note: If desired, place 1 cup confectioners' sugar in small container;
add 1 vanilla bean. Tightly cover; let set for up to 2 weeks. Substitute for
regular confectioners' sugar.