pre ww2 double vanilla cresent cookies

Name: Pre WW2 Double Vanilla Cresent Cookies
Prep time: 1 h
Cook time: 15 min
Cuisine: Australian
Ingredients: - 1 1/3 cup blanched almonds; - 4 1/2 cups sifted cake flour; - 2 cups butter; - 1 tablespoon vanilla extract; - 1/2 cup vanilla sugar

6 Pinches

Betty Bramanis

Sydney

Updated on Aug 15, 2018

An beautiful old recipe featuring almonds and vanilla. A fine crisp cookie often served at weddings and galas prior to WW2. These make a delightful gift and aren't overly sweet. Vanilla sugar can be purchased in sachets OR used vanilla pods can be immersed in fine white sugar for up to a week.

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prep time 1 Hr

cook time 15 Min

method Bake

yield makes 80-90

Ingredients

- 1 1/3 cup blanched almonds
- 4 1/2 cups sifted cake flour
- 2 cups butter
- 1 tablespoon vanilla extract
- 1/2 cup vanilla sugar

How To Make pre ww2 double vanilla cresent cookies

Step 1

Using a blender, combine the almonds, flour, butter and vanilla. It should form a light ball of dough. Roll up in cling wrap and pop in the fridge for a minimum of 30 minutes and up to over night.

Step 2

Pre-heat your oven to 180oC (350oF) and cover your baking sheets with baking paper.
Step 3

Remove the dough from the fridge. Cut walnut sized balls of dough and shape them into little crescents (about 5 cm/2 inches long). Roll each crescent in the vanilla sugar and bake on the tray in the prepared oven for 12 - 14 minutes.
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