Viennese Crescent Holiday Cookies

Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). (5 minutes)

Recipe View 1 hrs 5 mins In a large mixing bowl, combine flour, cold butter, ground hazelnuts, 1/2 cup confectioners' sugar, salt, and vanilla extract. Using your hands or a pastry blender, mix until the mixture resembles coarse crumbs. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour. (65 minutes)

Recipe View 15 mins While the dough chills, prepare the vanilla sugar. In a shallow bowl, place about 2 cups of confectioners' sugar. Split the vanilla bean lengthwise with a sharp knife. Scrape out the seeds and mix them into the sugar. Cut the vanilla pod into 1-inch pieces and bury them in the sugar. This will infuse the sugar with a deep vanilla flavor. (15 minutes)

Recipe View 20 mins Remove the chilled dough from the refrigerator. Roll the dough into small 1-inch balls. On a lightly floured surface, roll each ball into a 3-inch log. Gently curve each log into a crescent shape. (20 minutes)

Recipe View 5 mins Place the crescent cookies 2 inches apart on ungreased baking sheets. (5 minutes)

Recipe View 12 mins Bake for 10-12 minutes in the preheated oven, or until the cookies are set and very lightly golden. Avoid overbaking to maintain their delicate texture. (12 minutes)

Recipe View 5 mins Let the cookies cool on the baking sheets for 1 minute before transferring them to a wire rack. While the cookies are still warm, gently roll them in the prepared vanilla sugar, ensuring they are evenly coated. (5 minutes)

Recipe View 0 mins Allow the cookies to cool completely on the wire rack. Dust with additional vanilla sugar just before serving for an extra touch of elegance. Store in an airtight container at room temperature for up to a week.