Vanilla Crescents (Vanilkove Rohlicky)

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READY IN:
30mins
YIELD:
36 Crescent
UNITS:
Metric

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Shape the dough into a ball, wrap it in wax paper and refrigerate it for about an hour.
  4. Preheat the oven to 350°F.
  5. Lightly butter two 12x15-inch baking sheets.
  6. 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.
  7. This will make it about 2-1/2 inches long.
  8. 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.
  9. Bake in oven for 15- 20 minutes, remove and leave to cool for 5 minutes, then transfer them to a cake rack.
  10. Dust with confectioners' sugar.
  11. Many people prefer "vanilkove rohlicky" a few days old.

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