VIENNESE CRESCENTS
About forty-eight 2 ¼-inch cookies
Preheat the oven to 350°F. Grease or line 2 baking sheets or cookie sheets with parchment paper.
Beat in a large bowl, or in a stand mixer with the paddle attachment, until creamy:
- 2 sticks (8 oz or 225g) unsalted butter, softened
Add and beat until well combined:
- ¾ cup (75g) powdered sugar
Beat in:
- 1 cup (90g) finely ground walnuts or almond meal or flour
- 2 teaspoons vanilla
- (1 teaspoon ground cinnamon)
Stir in until well blended:
- 2 cups (250g) all-purpose flour
Chill the dough for 1 hour. If using a crescent cookie cutter, roll the dough to the thickness of ¼ inch. If shaping into crescents, roll 1-tablespoon pieces of dough into short ropes, then form them into crescents (see below). Arrange about ¼ inch apart on the prepared baking sheets. Bake until the crescents begin to brown, 13 to 15 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely. Roll the cooled cookies in:
- ⅔ cup powdered sugar