Vienna Crescents

Recipe by Divaconviva
READY IN: 1hr 15mins
SERVES: 72
YIELD: 6 Dozen
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Preheat oven to 300 degrees Farenheit.
  • Grind the nuts (A mouli grater works quickly and easily).
  • Work butter and sugar in a bowl until creamy.
  • Add flour, salt, vanilla and nuts; mix until well blended.
  • Using your hands, take ball of dough the size of a medium orange, and work it on the counter using both hands, rolling it until it looks like a rope, almost ½ inch thick. I have never chilled the dough, but you might chill it if you find it easier for handling it.
  • Cut into three-inch lengths.
  • Place on ungreased cookie sheet, either on foil or parchment paper, curving them into “C” shapes about one inch apart, and bake 18 to 20 minutes.
  • Cool crescents until cool enough to handle, and roll in confectioner's sugar, pressing gently so as not to break them, until completely covered.
  • Makes about 6 dozen cookies.
  • TOASTING HAZELNUTS: Preheat oven to 350 degrees. Place hazelnuts in single layer on cookie sheet and toast until the skins begin to split, about 10 minutes. Rub the warm nuts vigorously with a clean kitchen towel to remove the skins. Return nuts to the pan and toast until fragrant and golden brown, about 2 – 3 minutes more. (Remember to turn oven down for the cookies.).