These delicately flavoured and textured cookies are fast and simple to make. Be sure not to overprocess the dough.
- Portion size 50 servings
- Credits : Canadian Living Magazine: December 2008
MethodVanilla Sugar: Split vanilla bean and scrape out seeds; place seeds in food processor. Add sugar and process until fine and blended. Transfer to small bowl.
In food processor, pulse together flour, almonds, 1/4 cup (50 mL) of the vanilla sugar and salt. Add butter and vanilla; pulse just until mixture comes together, about 30 seconds. Press into ball. Wrap and refrigerate until firm, about 1 hour.
Shape dough by scant 1 tbsp (15 mL) into crescents, tapering ends slightly. Place crescents, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake in 350°F (180°C) oven until golden, 12 to 15 minutes. Let cool on pans on racks for 10 minutes.
Spread remaining vanilla sugar in shallow dish; gently place cookies in sugar and turn to coat. Let cool completely on racks.
Nutritional facts Per cookie: about
- Sodium 24 mg
- Protein 1 g
- Calories 70.0
- Total fat 5 g
- Cholesterol 10 mg
- Saturated fat 2 g
- Total carbohydrate 6 g
- Iron 2.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 3.0