Viennese Crescents

by | Mar 6, 2021 | Cookies, Dessert | 0 comments

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Viennese Crescents

From Mrs. Cooney's Cooking Class, 1955 Marymount College. From Germaine Latonis' recipe library.
Course: Dessert

Ingredients

  • 1 cup butter
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups sifted all-purpose flour
  • 1 cup finely ground unblanched almonds
  • Confectioners' sugar

Instructions

  • Cream the butter.
  • Add other ingredients.
  • Mix thoroughly.
  • Preheat oven to 325 degrees F.
  • Shape the dough into crescents about 1/2" thick and 2" long.
  • Bake approximately 15 minutes.
  • Let cool 5 minutes. Roll in confectioners' sugar.