Austrian Christmas Cookies (Vanillekipferl)

• 1 1/8 cups flour
• 2 3/8 tablespoons sugar
• 1 egg yolk
• 7 1/4 tablespoons ground almonds
• 6 1/3 tablespoons butter cold, cut into pieces
• 3 tablespoons vanilla sugar

1. Line a baking tray with parchment paper.
2. To prepare with a food mixer, place all the ingredients into the food mixer and blend together until they form a dough ball. (Add a drop of milk if necessary).
3. To prepare by hand, in a large bowl, add all the ingredients except the egg yolk.
4. Rub together with your fingertips until it resembles breadcrumbs.
5. Add the egg yolk and work the dough into a ball. (Add a drop of milk if necessary).
6. Wrap in plastic film and refrigerate for 1 hour.
7. Preheat the oven to 150C.
8. Cut a piece of dough of about 10 or 12 grams. Knead gently and roll into a sausage. Lightly press the ends so that they are pointed.
9. Shape into crescent moons and place on the baking tray.
10. Repeat this action with the remaining dough.
11. Bake for 12-14 minutes. Take care not to burn.
12. Leave to rest a few minutes before removing from the baking tray.
13. Coat in vanilla sugar.
14. Store in a metal container for up to 2 weeks.

flour, sugar, egg yolk, ground almonds, butter cold, vanilla sugar

Taken from www.yummly.com/recipe/Austrian-Christmas-Cookies-_Vanillekipferl_-561498 (may not work)