VIENNESE CRESCENTS (6 dozen cookies)
½ vanilla bean
1 cup sifted confectioners’ sugar
1 cup walnut meats
½ pound butter, at room temperature
¾ cup granulated sugar
2-1/2 cups flour
- Chop the vanilla bean. Pound it in a mortar or pulverize it in a blender with about 1 tablespoon of the confectioners’ sugar. Mix with the remaining confectioners’ sugar. Cover and let stand, preferably overnight. Reserve while cookies are baked.
- Preheat the oven to 350*.
- Put the walnuts into the container of a food processor and chop until a paste forms. Add butter, granulated sugar and flour and process until a smooth dough forms. Shape the dough, about a teaspoon at a time, into small crescents, about 1-1/2 inches in diameter.
- Bake on an ungreased cookie sheet until light brown, 15 to 18 minutes. Cool 1 minute. While still warm, roll the cookies in the reserved vanilla sugar.
from Craig Claiborne, The New York Times Cookbook
SERVE WITH: Alice B. Toklas’ cream perfect love