Vanilla Crescents Food

VANILLA CRESCENTS (VANILKOVE ROHLICKY)

Steps:

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

VANILLEKIPFERL (AUSTRIAN VANILLA CRESCENT COOKIES)

Steps:

• Place the butter and flour in to the bowl of your food processor. Pulse to combine until the mixture resembles coarse crumbs. Place the mixture in a large bowl.
• Add the ground almonds, powdered sugar, vanilla sugar, salt, and egg yolks to the mixture. Knead the dough with your hands in the bowl until it comes together, 5 min.
• Divide the dough into 4 equal pieces, shape each into a ball. Place the balls in a sealed plastic bag or covered bowl in the refrigerator for at least half an hour, up to 2 days, to develop flavor.
• Preheat the oven to 350F. Remove the dough from the refrigerator.
• Remove one ball of dough from the refrigerator. Roll it into a rope, 12 inches long. Cut the rope into 12 even pieces. Roll each piece into a 3-4 inch rope and shape it into a crescent. Place the shaped crescents onto a baking sheet lined with parchment or a non-stick baking mat, ½ inch apart. Repeat with the remaining dough, removing one ball of dough from the refrigerator at a time, until you have filled one tray.
• Bake the cookies, one tray at a time, for 11-12 min, until the tips of the crescents just start to turn a light golden brown.
• Remove the pan from the oven. (And place your second, cool tray with shaped cookies in the oven to bake, if necessary.)
• Let the baked cookies rest on the baking sheet for 2-3 minutes while you prepare your sugar mixture. Mix ½ c powdered sugar and 1 Tbsp vanilla sugar together in a shallow bowl.
• Take the warm cookies from the baking sheet and carefully coat them in the sugar mixture. Place the coated cookies on a wire rack to finish cooling.
• Repeat as needed with the remaining cookies.
• Leave the cookies out overnight to harden, and then transfer them to an air tight container to store for up to 1 week.

VANILLA ALMOND CRESCENTS

Steps:

• Preheat oven to 350.
• In a large mixing bowl, combine flour, ground almonds, granulated sugar, vanilla sugar or extract, (which ever one you used).
• Add cut up butter with a pastry cutter, fork or clean hands.
• Mix to form a dough, if dough is too soft, chill for about 20 or 30 minutes.
• In a 9 X13 casserole dish, Sift together the powdered sugar and vanilla sugar for coating. Spread it out covering the entire bottom of casserole dish. Set this aside.
• Pinch the dough and roll to make small crescents (or balls). Crescents should end up to be about 1-2 inches long when placed on pan, or balls about 1-1 1/2 inches in diameter. you can place these pretty close together as they do not rise or grow like most cookies.
• Place your formed dough on an UNGREASED cookie sheet.
• Place in oven for about 10-12 minutes, or until they become a light golden brown on the bottom. Their color doesn't change alot unless they get burnt.
• Cool pan on a rack for about 1 or 2 minutes then CAREFULLY place them in the powdered sugar in the casserole dish with the spatula. coat them well, but be extremely careful, as these cookies are very fragile.
• Place them on a plate or platter after coating to let them cool completely, then place in an air tight container.
• To Make Vanilla Sugar with a vanilla bean: 1 Vanilla Bean,1 Quart Mason Jar, Granulated Sugar.
• Fill Jar with granulated sugar, Crack vanilla bean, scraping the seeds into the sugar, then place the bean in the sugar. Place the lid on the jar and store for about 2 weeks.
• To Make Vanilla Sugar with Pure vanilla extract: 1 TBSP Pure vanilla extract, 1 c granulated sugar.
• Spread granualted sugar on a small flat surface (waxed paper beneath it) pour vanilla extract over top, and mix well. Spread it out once you have it well blended to let it dry out, then, mix with enough sugar to fill the Mason jar and place the lid on, shake it up, and its ready to use.

VANILLA CRESCENTS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in extracts. In another bowl, whisk flour, almonds and salt; gradually beat into creamed mixture., Divide dough into four portions. On a lightly floured surface, roll each portion into a 24-in. rope. Cut crosswise into twelve 2-in. logs; shape each into a crescent. Place 1-1/2 in. apart on ungreased baking sheets., Bake 10-12 minutes or until set. Cool on pans 2 minutes before removing to a wire rack. Dust warm cookies with confectioners' sugar.

VANILLA CRESCENTS

Steps:

• In a small bowl, mix together the all-purpose flour, hazelnut flour and salt. Beat the butter and granulated sugar with an electric mixer on medium-high speed until creamy. Split the vanilla bean, scrape out the seeds using the back of a thin knife and add to the butter with the egg yolk. Beat until combined. Gradually mix in the flour mixture until just combined.
• Roll the batter into a 12-inch log, wrap in plastic wrap and chill for 1 hour.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Cut the log into 18 pieces and roll each piece into a crescent shape. Put the crescents on the lined baking sheets, about 1 inch apart. Bake until the cookies are set and the bottoms and edges are browned, about 14 minutes. Cool on the baking sheets for a few minutes. Dust with confectioners' sugar while warm, and then transfer to a wire rack to cool completely.

VANILLA CRESCENTS

Steps:

• Sift the flour and icing sugar together. Add the grated lemon peel and mix.
• Then mix the butter into the dry ingredients.
• Add the egg yolks and mix in completely but as lightly as possible.
• Leave to rest for at least 15 minutes.
• Roll out to around 1.5 to 2cm diameter lengths, then cut into approx 15cm lengths.
• Place onto a baking sheet covered in baking parchment, rounding down the ends and forming into crescent shapes.
• Bake in a pre-heated oven 150C / fan 130C / gas 2 for around 10 minutes.
• Leave to cool slightly until warm, and then place into tins and cover with vanilla icing sugar.