Viennese Crescents
From Mrs. Cooney's Cooking Class, 1955 Marymount College. From Germaine Latonis' recipe library.
- 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
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.