Vanilla Crescent Cookies

How to prepare vanilla crescent cookies

1. Scrape out the inside of the vanilla pod with a knife. Beat the butter with the sugar, vanilla seeds, and almond extract until the mixture becomes fluffy.
2. Add the rest of the ingredients and mix by hand until you get a smooth dough that you can easily shape into a ball without it sticking to your hands. If needed, add another level tablespoon of flour. The dough should be soft but not sticky. Put the dough in a bag and refrigerate for about 1-2 hours.
3. Cut the dough into 3 pieces, then those 3 pieces in half, and so on until you have 24 pieces of dough.
4. Take each piece between your palms and rub to shape it into a stick. Place the stick on a baking sheet lined with parchment paper, slightly curved to form a crescent shape.
   * If all the crescents don't fit on one tray, keep the rest of the dough in the refrigerator until the first batch is baked.
6. Bake at 190C (375F) for 18-20 minutes. The crescents should only brown slightly at the ends, not on top.
7. Take them from the tray while still hot and roll them through vanilla sugar. If they cool down, the sugar won't stick to them anymore. Handle them gently when taking them from the tray and rolling them in sugar - while warm they're still soft and very fragile, they break easily.
8. Let them cool on parchment paper (don't stack them, as the sugar will melt - line them up next to each other), then you can store them in a closed container/bag.

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