Viennese Crescent Cookies (Viking River)

1 C (230 g) butter, softened plus extra for greasing

½ C (96 g) granulated sugar

1 tsp (5 g) vanilla extract

1 tsp (5 g) almond extract

3 lg egg yolks

1 C (85 g) ground almonds

1 C (125 g) all purpose flour

Confectioners’ sugar for dusting

Preheat oven to 325°F (160°C). Grease baking sheets. Cream together butter and sugar until light and fluffy. Add extracts and egg yolks; beat until creamy. Add almonds; stir to combine. Gradually fold in flour until completely combined. Refrigerate dough at least 1 hour.

Working with a quarter of dough at a time, divide into eighths and shape each into about a 1½-inch crescent; transfer to baking sheet.

Bake 12-16 minutes or until firm to the touch but still pale. Remove from oven; dust with confectioners’ sugar while still hot. Cool; store airtight.