|3/4||cup||butter, unsalted||at room temperature|
Beat butter with sugar in a large mixing bowl.
Beat in yolks and vanilla. Gradually beat in flour.
Turn out onto counter and knead as you would bread until well combined.
Form into a ball, cover with a bowl and let stand at room temperature for 2 hours.
Preheat oven to 375F.
To form the crescents, roll about 1 tablespoon of the dough in the palms of your hands.
Then continue rolling to form a rope about 3 inches long and 1/2 inch thick.
Bend rope to form crescent.
Repeat with remaining dough, placing on ungreased cookie sheets about 1 inch apart.
Bake on centre sheet of preheated oven for about 10 to 12 minutes.
Cookies should be white in colour.
To prevent breaking, cool on cookie sheets for 5 minutes.
Then, while cookies are still warm, carefully roll in vanilla sugar.
Repeat with remaining cookies. Cool cookies completely.
Meanwhile, melt chocolate in a double boiler set over simmering water.
When cookies are cool, dip tips of each cookie in melted chocolate, then set on waxed paper to dry.
First published: 1996-01-27 last updated: 2013-04-21
Search for top chefs by name
Chat and participate with others in our online recipe and cooking related discussion groups.
Looking for a long lost recipe?
Post a recipe request and our community will help hunt it down for you.
Recipe Tips, Advice and How To Guides along with informative commentary about food and recipe preparation.
Helpful articles about how to cook, cooking, food and recipes....51 articles Laurie's Word on Herbs
Laurie resides in Nova Scotia, Canada. With Italian roots, her love for cooking ...51 articles Mark R. Vogel
Mark R. Vogel received his doctorate in clinical psychology from Yeshiva Universi...117 articles