Vanilla Crescents (Vanilkove Rohlicky) - cooking recipe

Ingredients
    1/2 lb unsalted butter, softened
    1/2 cup sugar
    2 cups sifted all-purpose flour
    1 1/4 cups ground unblanched almonds
    1 teaspoon vanilla extract
    1/2 teaspoon salt
    confectioners' sugar
Preparation
    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 refrigerate it for about an hour.
    Preheat the oven to 350\u00b0F.
    Lightly butter two 12x15-inch 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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