ICING SUGAR COATING:
15 dkg icing sugar
1 pkg Dr. Oetker vanilla sugar

BAKE TIME: 10 - 12 minutes (14 or 16 minutes?)
OVEN: 350 ° F
COOKIE SHEET: grease lightly with butter

DIRECTIONS:
Mix dry ingredients, flour & sugar, then add butter. Mix till it crumbles (abbrosseln).
Knead into dough. Add ground walnuts and knead some more.
Cut batch into half.
Roll into a rope. Cut into 8 short pieces.
Roll thin on ends & form crescent shapes.

Bake on greased cookie sheet. Must stay light in colour.
Remove cookies from sheet within 1 minute to avoid breaking crescents.
When baked and still a bit warm, coat with vanilla icing sugar.

OPTIONS:
Dough can be shaped into buttons.

NOTES:

• 1 large cookie sheet - 5 rows X 6 or 7 cookies
  4 X recipe makes 2 cookie sheets covered with large crescents
• double recipe makes 32 cookies on 1 cookie sheet
• for best results, grind walnuts freshly
• butter to be at room temperature

SOURCE: Mutti Berndl
 

35 dkg flour
22 1/2 dkg butter unsalted
10 dkg sugar
10 dkg ground almonds (with skin) or other ground nuts like walnuts
1 pkg Dr. Oetkers vanilla sugar
1 egg

ICING SUGAR COATING:
15 dkg icing sugar
1 pkg Dr. Oetker vanilla sugar

BAKE TIME: 10 - 12 minutes (14 or 16 minutes?)
OVEN: 350 ° F
COOKIE SHEET: grease lightly with butter

DIRECTIONS:
Mix dry ingredients, flour & sugar, then add butter. Mix till it crumbles (abbrosseln).
Knead into dough. Add ground nuts and knead some more.
Let the dough rest 15 minutes (in the fridge?)
Cut batch into half.
Roll into a rope. Cut into 8 short pieces.
Roll thin on ends & form crescent shapes.

Bake on greased cookie sheet. Must stay light in colour.
Remove cookies from sheet within 1 minute to avoid breaking crescents.
When baked and still a bit warm, coat with vanilla icing sugar.

OPTIONS:
Dough can be shaped into buttons.

NOTES:

SOURCE: Mary Louiser