Saved in 11 recipe boxes and 6 cookbooks
|¾||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 375℉ (190℃).
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 ½ 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: 2015-02-09