Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Vanilla Crescents




Source of Recipe


Internet


List of Ingredients




Makes about 3 1/2 dozen

These are the Austro-Hungarian Christmas cookie, and during the holidays, you will find mountains of the little vanilla-sugar-coated crescents in Konditerei windows. Crisp yet tender at the same time, they are at their very best when made with a vanilla bean instead of extract. Vanilla sugar is a staple European grocery item, but not so easy to find here. One way to make it is to bury a vanilla bean in confectioners' or granulated sugar (depending on its final use) for a couple of weeks, allowing the bean to slowly release its scent and flavor into the sugar.

Cookies
2 cups all-purpose flour
1 cup (3 1/2 ounces) natural sliced almonds
Pinch of salt
1 cup (2 sticks) unsalted butter, at cool room temperature
3/4 cup confectioner's sugar
1/2 vanilla bean, split lengthwise
1 large egg yolk, or more as needed
Vanilla Sugar
1/2 cup granulated sugar
1/2 vanilla bean



Recipe



To make the cookies: Process the flour, almonds, and salt in a food processor fitted with the metal blade (or in batches in a blender) until the almonds are very finely chopped, almost a powder. Beat the butter in a the bowl of a heavy-duty mixer fitted with the paddle blade on high speed until smooth, about 1 minute. On low speed, gradually beat in the confectioner's sugar, then return the speed to high and beat until the mixture is very light in color and texture, scraping down the sides of the bowl often, about 2 minutes. Using the tip of a small knife, scrape in the seeds from the vanilla bean, reserving the pod. Add the yolk and mix. Remove the bowl from the stand. Using a spoon, stir in the flour mixture to make a stiff dough that holds together when pressed. (If the dough is crumbly, add a bit more beaten egg yolk.) Gather the dough up into a thick disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Meanwhile, make the vanilla sugar: Process the sugar, vanilla bean, and reserved vanilla pod in a blender until the bean is very finely chopped (it won't be completely pulverized) and the sugar is ground to a powder. Sift through a wire sieve into a medium bowl to remove any large pieces of vanilla. Set aside.

Position racks in the center and top third of the oven and preheat to 350°F. Line two baking sheets with parchment paper.

Using about 2 teaspoons of dough for each, roll the dough between your palms to soften (it will be crumbly at first, but will come together with the heat of your hands). Roll into a 3-inch rope with tapered ends, form into a crescent, and place on the sheets.

Bake until the cookies are a light golden brown around the edges, 15 to 17 minutes. Cool for 2 minutes on the sheets. Roll the warm cookies in the vanilla sugar to coat. Reserve any remaining vanilla sugar. Cool completely. If necessary before serving, give the cookies another toss in the reserved vanilla sugar.

Make-Ahead: The dough can be prepared up to 2 days ahead, or frozen up to 1 month, thawed overnight in the refrigerator before using. The cookies can be baked up to 5 days ahead, stored in an airtight container at room temperature.