Kipferl

1/3 cup (75 mL) granulated sugar
1/4 cup (50 mL) vanilla sugar
3/4 cup (175 mL) ground almonds
1 cup (250 mL) unsalted butter, softened
1 egg
2 tsp (10 mL) vanilla
1/2 tsp (2 mL) almond extract
2 1/4 cups (550 mL) all-purpose flour
pinch salt

Garnish
1/2 cup g(125 mL) granulated sugar

In food processor or blender, process granulates sugar and vanilla sugar until fine. Add almonds; pulse to blend.

In bowl, beat butter until light; beat in sugar mixture. Beat in egg, vanilla and almond extract. Using wooden spoon, stir in flour and salt until combined but not overworked. Flatten dough into disc and wrap in plastic wrap; refrigerate for 30 minutes or until firm but not stiff.
(Make Ahead: Refrigerate for up to 24 hours; let come to room temperature.)

Shape by scant 1 tbsp (15 mL) into 3-inch (8 cm) long ropes; curve to form into crescent, tapering ends slightly. Place, 1 inch (2.5 cm) apart, on 2 parchment paper-lined rimless baking sheets. Bake in centre of 350 F (180 C) oven for 12 to 15 minutes or until golden. Let cool on pan on rack for 5 minutes.

Garnish: Gently coat crescents in sugar. Transfer to rack and let cool. (Make Ahead: Store layered between waxed paper in airtight container for up to 1 week.) Makes about 60 cookies.

Source: Canadian Living Magazine, December 2007.