Viennese Almond Crescents

• 1 cup cool butter, cut into chunks
• 13 cup sugar
• 23 cup ground almonds
• 1 23 cup flour
• 18 teaspoon salt
• 1 cup powdered sugar

1. Preheat the oven to 350 degrees.
2. Cream together the butter and sugar.
3. Add the almonds.
4. Combine the flour and salt and stir into the butter mixture.
5. Pinch off about 1 tablespoon of dough.
6. Roll it between your palms to make a cigar shape.
7. Place on a parchment-lined cookie sheet and gently curve it into a cresent.
8. Repeat, placing the cookies 2 inches apart.
9. Bake until the edges are barely golden, about 12 minutes.
10. Immediately transfer cookies to a rack to cool.
11. Cookies can be frozen in an airtight container, with wax paper between each layer, for up to 6 months.
12. Defrost 30 minutes before serving.
13. Immediately before serving, dust with powdered sugar.

butter, sugar, ground almonds, flour, salt, powdered sugar

Taken from cooking.nytimes.com/recipes/1209 (may not work)