Vanillekipferln

== Description ==
Vanilla crescent cookies
== Ingredients ==
* 2¼ cups flour
* 2 cups confectioner's sugar
* ½ cup blanched almonds, finely ground
* 3 (9 g) packets vanilla sugar
* 1 pinch salt
* ½ lb cold unsalted butter, cut into small pieces
* ¼ teaspoon lemon extract
* 1 tablespoon milk
== Directions ==
# Combine flour, ¾ cup of the confectioners' sugar, almonds, 2 of the vanilla sugar packets, and salt on a clean surface, shape into a mound, then make a well in the center.
# Add butter and lemon extract to well.
# Using your fingers, work flour-nut mixture into butter until dough resembles coarse meal.
# Sprinkle milk over dough, knead until smooth, and shape into a ball.
# Cover with plastic wrap and refrigerate for 1 hour.
# Preheat oven to 350°F.
# Sift remaining confectioners' sugar and vanilla sugar into a medium bowl and set aside.
# Divide dough into 16 equal pieces.
# Using your hands, roll each piece of dough out on a clean surface into ¾ inch thick ropes.
# Cut ropes crosswise into 2½ inch pieces, then gently pinch ends to round off edges.
# Shape pieces of dough into small crescents and transfer to parchment paper-lined baking sheets.
# Bake until golden around edges, 12 – 14 minutes.
# Allow cookies to cool for 1 minute then transfer a few at a time to bowl of sugar and coat well.
# Transfer cookies to a rack to cool completely.
# Cookies may be stored in airtight containers for up to 1 week.
Category:Austrian Snacks
Category:Ethnic and Regional Cookies
Category:Almond Recipes
Category:Lemon extract Recipes
Category:Wheat flour Recipes