Viennese Crescent Cookies

INGREDIENTS

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

GUIDE / INSTRUCTIONS

For the Viennese Crescent Cookies

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.

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