Viennese Crescent Holiday Cookies

These cookies have been a Christmas family favorite for
20 years. Flaky and buttery, they are worth the effort.
Almonds can be substituted for hazelnuts. Makes 4 dozen (24
servings).
Printed from Allrecipes, Submitted by Debby Hawkins

2 cups all-purpose flour
1 cup butter
1 cup hazelnuts, ground
1/2 cup sifted confectioners' sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
1 whole vanilla bean


Preheat oven to 375 degrees F (190 degrees C). In a large mixing bowl,
combine flour, butter, nuts, 1/2 cup sugar, salt, and extracts. Hand mix
until thoroughly blended. Shape dough into a ball. Refrigerate covered for
1 hour. Meanwhile, place sugar in a bowl or small container. With sharp,
pointed knife, split vanilla bean lengthwise. Scrape out seeds, mix seeds
into sugar. Cut pod into 2-inch pieces and mix into sugar. Remove dough
from refrigerator and form into 1 inch balls. With palms of hands, roll
each ball into a small roll, 3 inches long. Place rolls 2 inches apart on
ungreased cookie sheet. Curve each roll to make a crescent shape. Bake 10
to 12 minutes, or until set, but not brown. Let stand 1 minute, then
remove from cookie sheets. With spatula, place hot cookies on large sheet
of foil. Sprinkle with prepared sugar mixture. Turn gently to coat on both
sides. Cool. Store in air-tight container. Just before serving, coat with
more vanilla sugar mixture, if desired.


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