Vanilla Crescents

Vanilla Crescents
Yield: 4 dozen crescents Prep 15 mins Chill 1 hr or overnight Bake 375°F 12 mins


  • 14 tablespoons unsalted butter, softened
  • 1/2 cup sugar
  • 2 egg yolks
  • 1 tablespoon vanilla
  • Pinch salt
  • 1 cup finely ground blanched almonds
  • 2 2/3 cups sifted all-purpose flour
  • 1 cup confectioners sugar

Make It

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 degrees F. 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 sheets.

3. Bake at 375 degrees F 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. Makes 4 dozen crescents.