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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup sifted powdered sugar |
1 vanilla bean, grated |
2 3/4 cups sifted cake flour |
2/3 cup ground blanched almonds |
1/4 cup sugar |
1 teaspoon vanilla extract |
1 cup butter, softened |
1/2 cup cold water |
Directions:
1. Combine powdered sugar and vanilla bean, stirring well. Cover and let stand 24 hours.
2. Combine flour, almonds, sugar, and vanilla extract in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle cold water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape dough into a ball; chill at least 45 minutes.
3. Divide dough into 1-inch balls; shape each ball into a crescent-shaped cookie. Place on ungreased baking sheets. Bake at 350° for 15 minutes or until lightly browned. Cool on wire racks. Roll cookies in reserved powdered sugar mixture.
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