VIENNESE CRESCENTS
Steps:
- Preheat oven to 300 F Cream margarine + sugar, add vanilla, then nuts; then with as few strokes as necessary, blend in flour; sprinkle on ice water - and then, if needed, add a bit more flour. Dough will be sticky but JUST able to be handled. Refrigerate until cold. Bake at for 35-40 minutes. Shape tsp. sized lumps of dough into tiny, even crescents (V- shapes, flying seagulls...) handling as briefly as possible. Place in lines on ungreased wax paper on cookie sheets - these cookies only rise slightly, so don't need much space between. Bake until light golden on bottom; then slip from cooky sheet to platter with sifted powdered sugar; roll cookies around (lightly with fingers is best) to absorb then cover w/ powdered sugar. Cool on waxed paper; store in tins.
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