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Vanilla Crescents

I encourage you to try the vanilla powdered sugar (it is easy to make) but regular powdered sugar may be used. Also known as Mandel-Hornchen/Halbmonde.

type: refrigerator, formed
makes: 2 dozen

2/3 cup, room temperature
1/4 cup granulated sugar
2 egg yolks
3 teaspoons vanilla
pinch of salt
3/4 cup finely ground blanched almonds
2 cups sifted cake flour
vanilla powdered sugar

Cream butter, granulated sugar, egg yolks, vanilla, and salt until light and fluffy.
Gently add in almonds and half of the flour.
Fold in the remaining half of the flour by hand.
Divide dough in half.
Wrap each in plastic wrap and refrigerate over night.
Preheat oven to 375F.
Lightly grease cookie sheets or line with parchment paper.
Take out one half of the dough, keep the second half refrigerated until needed.
Using about 1 tablespoons of dough, roll into logs then bend into crescents.
Place on cookie sheet about 2" apart.
Bake 12-15 minutes or until lightly colored.
Transfer to wire racks.
Roll crescents in vanilla powdered sugar place on wire rack, then sprinkle top again with vanilla powdered sugar.

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