Viennese Crescents

Homemade Cookies, 1971

45 minutes — 90 Servings

Ingredients

1	cup	butter
3⁄4	cup	sugar
1 1⁄2	teaspoon	vanilla
2 1⁄2	cup	flour (sifted)
1	cup	ground almonds (or pecans)
1⁄2	cup	confectioner's sugar (for coating)

Instructions

Cream butter until light, gradually add sugar and beat until light and fluffy. Beat in vanilla.

Gradually blend in flour and nuts. Chill dough thoroughly so it will handle easily.

Form teaspoonfuls of dough into crescents; place 3/4" apart on un-greased baking sheet. Bake in moderate oven (350F) 12 to 15 minutes, or until lightly browned. Cool slightly; remove from baking sheet and, while warm, roll in confectioners sugar. Cool on racks. Makes about 7.5 dozen.

Notes

Use almonds in crescents for the Vienna version; or use pecans, shape into balls and you have Mexican Wedding Cakes.