Pre WW2 Double Vanilla Cresent Cookies
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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·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
- 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.
- Pre-heat your oven to 180oC (350oF) and cover your baking sheets with baking paper.
- 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.