Vanilla Crescent
Submitted by ancameni on August 14, 2010 at 12:52 pm

DESCRIPTION
Received this recipe from our Renate Kristan,many years ago in Giessen, Germany.

SUMMARY
Yield 0 File under cookies, Germany

INGREDIENTS
Dough

• 280 g a/p flour ( 9 3/4 oz)
• 210g unsalted butter ( 7 1/2 oz)
• 70 g finely groung hazelnuts (2 1/2 oz)
• 70 g sugar (2 1/2 oz)
• 1 egg

Coating

• 8 oz powdered sugar
• 1-2 tbsp vanilla sugar

INSTRUCTIONS
Knead all the ingredients until the forms a nice and smooth dough. Pinch little pieces of dough off, roll it into a little rope and shape them into little crescents.

Bake at 35O F about 12 minutes. They do not brown. Only the bottoms are lightly colored.

Bake at 35O F about 12 minutes. They do not brown. Only the bottoms are lightly colored.

Mix the sugars in a bowl. While the cookies are still warm drench them in the sugar mix.

You can use any nuts on hand, but the choice would be almonds or hazelnuts. I sometimes use flour for the nuts since husband is allergic to nuts, also i have used Blue Bonnet and Fleischmans Margarine and they turn out great. Butter is just better.