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.
Preheat oven to 375 degrees F (190 degrees C).
In a large mixing bowl combine flour butter nuts 1/2 cup confectioners’ sugar salt and vanilla.
Hand mix until thoroughly blended.
Shape dough into a ball.
Cover and refrigerate for 1 hour.
Meanwhile place sugar in a bowl or small container.
With sharp chef’s knife split vanilla bean lengthwise.
Scrape out seeds and mix them into the sugar.
Cut pod into 2 inch pieces and mix into sugar.
Remove dough from refrigerator and form into 1 inch balls.
Roll each ball into a small roll 3 inches long.
Place rolls 2 inches apart on ungreased cookie sheet and bend each one to make a crescent shape.