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Vanilla Crescents (Vanilkove rohlicky)

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Description Edit

Ingredients Edit


Directions Edit

  • cream the butter and Sugar together by beating them against the sides of a bowl with a wooden spoon (or with electric mixer at medium speed) until light and fluffy.
  • Beat in the flour 1/2 cup at a time, then add the almonds, vanilla extract and salt, continuing to beat until the mixture becomes a slightly stiff dough.
  • Shape the dough into a ball, wrap it in wax paper and refrigiate it for about an hour.
  • Preheat the oven to 350 degree.
  • Lightly butter two 12" by 15" baking sheets.
  • Pinch off walnut sized pieces of the chilled dough and place them on a floured board; roll each one into a strip an inch wide and 1/2 inch thick.
  • This will make it about 2-1/2 inches long.
  • Shape each piece into a crescent by pulling it into a semi-circle. Arrange the crescents at least 1/2 inch apart on the baking sheet.
  • Bake in oven for 15– 20 minutes, remove and leave to cool for 5 minutes, then transfer them to a cake rack.
  • Dust with confectioners' Sugar.
  • Many people prefer"vanilkove rohlicky" a few days old.


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