Viennese Cresents

These cookies are a family tradition in my house around the holidays. Somewhat similar to a shortbread cookie, they just melt in your mouth. I adore these cookies while still hot out of the oven.

Recipe:

4 cups flour
2 cups butter
2 cups pecans (or walnuts or almonds or hazelnuts)
1 cup icing sugar
Pinch of salt
2 tsp vanilla

Keep in mind this is a double batch. You will get at least 3 dozen cookies from this batch. More if you make them bite sized.

Put all the ingredients in a bowl and mix (easy right?).

It will be done once you have a crumbly mixture that holds its shape when you squeeze it. If the mix is too dry add a couple of tablespoons of milk or water.

Roll it in a ball and wrap in plastic. Refrigerate for an hour.

After the hour is up, take out of fridge and have a cookie sheet covered in parchment paper prepared. The oven should be preset at 350degrees.

Take small balls of dough and roll it out with your fingers to the shape of a crescent moon.

Here is a before and after shot of what they look like going into and coming out of the oven.

Cook them for only ten to twelve minutes until very slight brown shows up at the base.

Let them sit for a minute and in the meantime grab a bowl and fill with a cup or two of icing sugar. While the cookies are still hot take them one at a time (careful, the cookies are fragile) and coat them in the icing sugar.

Do the whole try quickly, then let them sit a few minutes, letting the icing sugar melt into the hot cookie. Then coat them a second time, this one will stay on thicker and give the cookie it's sweet taste.
Let cool completely (or if you're like me, eat them now) and arrange on a plate.

These cookies don't last long in my house. I only baked off half the batch tonight and then I freeze the other half of the dough so I can have fresh ones from the oven anytime.

And there you have it! A simple, delicious holiday cookie. ^_^ Enjoy!