VIENNESE CRESCENTS
 
¼ vanilla bean   1 cup butter, at room temperature
1 cup sifted icing sugar   ¾ cup granulated sugar
1 cup walnuts   2 ½ cup sifted all purpose flour
 
  1. Chop the vanilla bean. Process in small bowl of food processor (or mortar and pestle) with about 1 tbsp of the icing sugar. Mix with the rest of the icing sugar, cover and let stand over night.

  2. Preheat oven to 350 degrees F

  3. Cut the walnuts to very small pieces and then pound to a paste. (I used the processor again.)

  4. Mix the walnuts butter, granulated sugar and flour to a smooth dough. Shape about a teaspoonful at a time into small crescents

  5. Bake on ungreased cookie sheet until lightly browned (15 - 18 minutes) Cool 1 minute. While still warm, roll cookies in prepared vanilla sugar.















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