Viennese Crescents

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READY IN: 35mins
YIELD: 4 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350.
  • Beat the butter on medium speed of mixer until lightened in color and creamy.
  • Sift 3/4 cup powdered sugar over the butter and beat until well combined.
  • Stir in vanilla and nuts.
  • Graduallly sift flour over the top while stirring.
  • Knead until well blended.
  • Pull off generous 1-tablespoon pieces of doug, roll with your hands into a short rope and shape into crescents.
  • NOTE: If the dough is soft and difficult to handle, refrigerate until slightly firm.
  • Space 1 1/4 inches apart on greased cookie sheets.
  • Bake 1 sheet at a time until the crescents are tinged with brown and slightly darker at the edges, 13 to 16 minutes, rotating the sheet halfway through baking for even browning.
  • Remove the sheet to a cooling rack and let stand until the cookies firm slightly.
  • Transfer the cookies to racks and cool completely. Sift 2/3 cup of powdered sugar over cookies (entire batch) until evenly coated.
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