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3/4 c butter; unsalted, at room
-temperature
1/2 c Sugar, granulated
2 ea Egg yolks
1 ts vanilla
2 c flour, all purpose
1/2 c vanilla sugar;*
2 oz chocolate, semi sweet; 60 g
*vanilla sugar is available in the baking section of most supermarkets, in
bulk food stores and baking supply stores. 1. 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. 2. Preheat oven to 375F. To form the crescents, roll about 1 Tbsp of
the dough in the palms of your hands. Then continue rolling to form a rope
about 3 inches long and 1/2 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. 3.
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.
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