Vanilla Crescents (Vanilkove Rohlicky)

• 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

1. 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.
2. 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.
3. Shape the dough into a ball, wrap it in wax paper and refrigerate it for about an hour.
4. Preheat the oven to 350u0b0F.
5. Lightly butter two 12x15-inch baking sheets.
6. 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.
7. This will make it about 2-1/2 inches long.
8. 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.
9. Bake in oven for 15- 20 minutes, remove and leave to cool for 5 minutes, then transfer them to a cake rack.
10. Dust with confectioners' sugar.
11. Many people prefer "vanilkove rohlicky" a few days old.

unsalted butter, sugar, flour, ground unblanched almonds, vanilla, salt, confectioners

Taken from www.food.com/recipe/vanilla-crescents-vanilkove-rohlicky-14687 (may not work)