VIENNESE CRESCENTS (Yield: 4 dozen) 2 cups self-rising flour 1 - TopicsExpress

VIENNESE CRESCENTS (Yield: 4 dozen) 2 cups self-rising flour 1 cup butter or margarine, softened 1 cup ground almonds 1/2 cup confectioners’ sugar 1 teaspoon vanilla extract 1/4 teaspoon almond extract Confectioners’ sugar In a large mixing bowl, combine flour, butter, ground almonds, sugar, vanilla and almond extracts; knead until well blended and mixture holds together. Shape into a ball; refrigerate, covered, for 1 hour. Preheat oven to 375°F. Form the dough into 1-inch balls; form each ball into a 3-inch-long roll. Place, 2-inches apart, on UNGREASED cookie sheets; curve to make crescents. Bake 10 to 12 minutes, until set but not brown. Remove from cookie sheets; place on a large piece of aluminum foil. Dust generously with confectioners’ sugar, turn and dust again to coat both sides. Cool.

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