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Vanilla Crescents

Yield about 4 dozen


  • 1 cup sifted powdered sugar
  • 1 vanilla bean, grated
  • 2 3/4 cups sifted cake flour
  • 2/3 cup ground blanched almonds
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup butter, softened
  • 1/2 cup cold water

How to Make It

  1. Combine powdered sugar and vanilla bean, stirring well. Cover and let stand 24 hours.

  2. Combine flour, almonds, sugar, and vanilla extract in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle cold water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape dough into a ball; chill at least 45 minutes.

  3. Divide dough into 1-inch balls; shape each ball into a crescent-shaped cookie. Place on ungreased baking sheets. Bake at 350° for 15 minutes or until lightly browned. Cool on wire racks. Roll cookies in reserved powdered sugar mixture.

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