Busters Recipes

Vanillekipferln Vanilla Crescent Cookies

Ingredients:
2 1/4 cups flour
2 cups confectioners' sugar
1/2 cup blanched almonds, finely ground
3 (9 g) packets vanilla sugar
1 pinch salt
1/2 lb cold unsalted butter, cut into small pieces
1/4 teaspoon lemon extract
1 tablespoon milk

Combine flour, 3/4 cup of the confectioners' sugar, almonds, 2 of the
vanilla sugar packets, and salt on a clean surface, shape into a mound, then
make
a well in the center. Add butter and lemon extract to well. Using your
fingers, work flour-nut mixture into butter until dough resembles coarse
meal. Sprinkle
milk over dough, knead until smooth, and shape into a ball. Cover with
plastic wrap and refrigerate for 1 hour. Preheat oven to 350 degrees F. Sift
remaining confectioners' sugar and vanilla sugar into a medium bowl and set aside.
Divide dough into 16 equal pieces. Using your hands, roll each piece of
dough out on a clean surface into 3/4 inch thick ropes. Cut ropes crosswise into
2-1/2 inch pieces, then gently pinch ends to round off edges. Shape pieces
of dough into small crescents and transfer to parchment paper-lined baking
sheets. Bake until goiden around edges, 12-14 minutes. Allow cookies to cool
for 1 minute then transfer a few at a time to bowl of sugar and coat well.
Transfer cookies to a rack to cool completely.Cookies may be stored in
airtight containers in a fridge for a couple of weeks.