Vanilla Crescents Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in extracts. In another bowl, whisk flour, almonds and salt; gradually beat into creamed mixture., Divide dough into four portions. On a lightly floured surface, roll each portion into a 24-in. rope. Cut crosswise into twelve 2-in. logs; shape each into a crescent. Place 1-1/2 in. apart on ungreased baking sheets., Bake 10-12 minutes or until set. Cool on pans 2 minutes before removing to a wire rack. Dust warm cookies with confectioners' sugar.

Steps:

• 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.
• 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.
• Shape the dough into a ball, wrap it in wax paper and refrigerate it for about an hour.
• Preheat the oven to 350°F.
• Lightly butter two 12x15-inch baking sheets.
• 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.
• This will make it about 2-1/2 inches long.
• 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.
• Bake in oven for 15- 20 minutes, remove and leave to cool for 5 minutes, then transfer them to a cake rack.
• Dust with confectioners' sugar.
• Many people prefer "vanilkove rohlicky" a few days old.

Steps:

• In a small bowl, mix together the all-purpose flour, hazelnut flour and salt. Beat the butter and granulated sugar with an electric mixer on medium-high speed until creamy. Split the vanilla bean, scrape out the seeds using the back of a thin knife and add to the butter with the egg yolk. Beat until combined. Gradually mix in the flour mixture until just combined.
• Roll the batter into a 12-inch log, wrap in plastic wrap and chill for 1 hour.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Cut the log into 18 pieces and roll each piece into a crescent shape. Put the crescents on the lined baking sheets, about 1 inch apart. Bake until the cookies are set and the bottoms and edges are browned, about 14 minutes. Cool on the baking sheets for a few minutes. Dust with confectioners' sugar while warm, and then transfer to a wire rack to cool completely.

Steps:

• Preheat the oven to 160°C.
• Combine flour with ground almonds and mix with soft butter till smooth.
• Add sugar and salt.
• Form a long strand about 1 1/2 inches thick by rolling the dough.
• Cut into 2 inch pieces.
• Taper the ends and form into crescents.
• Put on an ungreased cookie sheet.
• Bake on middle rack for about 12 minutes until golden brown.
• Let cool for about 2 minutes on the sheet.
• Remove and carefully toss them individually in a bowl with vanilla sugar to cover them completely (do this while they are still warm!).
• Makes for delicate crescents with a subtle flavor.

Steps:

• In a large bowl, cream butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in vanilla and lemon zest. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Shape tablespoonfuls of dough into crescent shapes. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned., Place sugar in a food processor. Split vanilla bean and scrape seeds into food processor. Discard vanilla bean. Pulse mixture until combined. Transfer to a small bowl; stir in remaining confectioners' sugar. Coat warm cookies with sugar mixture. Cool completely on wire racks. Store in an airtight container.

Steps:

• Sift the flour and icing sugar together. Add the grated lemon peel and mix.
• Then mix the butter into the dry ingredients.
• Add the egg yolks and mix in completely but as lightly as possible.
• Leave to rest for at least 15 minutes.
• Roll out to around 1.5 to 2cm diameter lengths, then cut into approx 15cm lengths.
• Place onto a baking sheet covered in baking parchment, rounding down the ends and forming into crescent shapes.
• Bake in a pre-heated oven 150C / fan 130C / gas 2 for around 10 minutes.
• Leave to cool slightly until warm, and then place into tins and cover with vanilla icing sugar.