Vanilla Crescents (Vanilkove Rohlicky)

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Yield: 36 Crescent

• ½ lb unsalted butter , softened
• ½ cup sugar
• 2 cups sifted all-purpose flour
• 1 ¼ cups ground unblanched almonds
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• confectioners' sugar

Directions:

1. Cream the butter and sugar together by beating them against the sides of a bowl with a wooden spoon (or with electric mixer at medium speed) until light and fluffy.
2. Beat in the flour 1/2 cup at a time, then add the almonds, vanilla extract and salt, continuing to beat until the mixture becomes a slightly stiff dough.
3. Shape the dough into a ball, wrap it in wax paper and refrigerate it for about an hour.
4. Preheat the oven to 350°F.
5. Lightly butter two 12x15-inch baking sheets.
6. Pinch off walnut sized pieces of the chilled dough and place them on a floured board; roll each one into a strip an inch wide and 1/2 inch thick.
7. This will make it about 2-1/2 inches long.
8. Shape each piece into a crescent by pulling it into a semi-circle. Arrange the crescents at least 1/2 inch apart on the baking sheet.
9. Bake in oven for 15- 20 minutes, remove and leave to cool for 5 minutes, then transfer them to a cake rack.
10. Dust with confectioners' sugar.
11. Many people prefer "vanilkove rohlicky" a few days old.

Reviews

[Chef #1089798]

Awesome--the best version of this cookie I've had!

[Cinanka]

Czech boyfriend approves ;-) I know that the sugar makes it look better, but actually left it out and it tasted just as good. :) thanks for the recipe!

[lucid501]

These were wonderful! The dough was easy to work with and I actually ended up with more cookies than stated, probably about 45-50. Thanks for a great recipe!