VANILLA CRESCENTS (VANILKOVE ROHLICKY)

Vanilla Crescents (Vanilkove Rohlicky) image

Provided by LikeItLoveIt

Categories Dessert

Time 30m

Yield 36 Crescent

Number Of Ingredients 7

1/2 lb unsalted butter, softened
1/2 cup sugar
2 cups sifted all-purpose flour
1 1/4 cups ground unblanched almonds
1 teaspoon vanilla extract
1/2 teaspoon salt
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.