Patricia's Viennese Crescents

Name: Patricia's Viennese Crescents
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 30
Cuisine: Global
Ingredients: 237 milliliters sifted confectioners sugar; 591 milliliters sifted all-purpose flour; 177 milliliters sugar; 237 milliliters (2 sticks) unsalted butter, room temperature; 1 vanilla bean; 237 milliliters walnuts

You can never have too many hor d'oeuvre recipes, so give Patricia's Viennese Crescents a try. One portion of this dish contains roughly 2g of protein, 9g of fat, and a total of 153 calories. This vegetarian recipe serves 30. Head to the store and pick up confectioners' sugar, vanilla bean, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Using a small, sharp knife, split the vanilla bean lengthwise and scrape the seeds into a small bowl. Discard the pod.

Ingredients you will need

Vanilla Bean

Seeds

Equipment you will use

Knife

Bowl

Add 1 tablespoon confectioners' sugar and use a mortar or the back of a spoon to pound and mix them together.

Ingredients you will need

Powdered Sugar

Equipment you will use

Mortar And Pestle

Add the remaining confectioners' sugar and stir to combine. Cover and let stand at least 1 hour. DO AHEAD: Vanilla sugar can be made ahead and stored, in an airtight container at room temperature, indefinitely.

Ingredients you will need

Powdered Sugar

Vanilla Sugar

Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F.

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Oven

Using a food processor, grind the walnuts into a chunky paste then transfer to the bowl of a stand mixer fitted with the paddle attachment.

Ingredients you will need

Walnuts

Equipment you will use

Food Processor

Stand Mixer

Bowl

Add the butter and sugar and beat on medium speed, scraping the bowl occasionally, until completely incorporated, about 2 minutes.

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Butter

Sugar

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Bowl

Add the flour in 3 batches and stir until a smooth dough forms, about 2 minutes.

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Dough

All Purpose Flour

On a lightly floured surface, shape heaping tablespoons of dough into 3- to 4-inch-long ropes, tapering the ends. Curve each rope into a crescent shape.

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Dough

Transfer to a baking sheet, leaving about 2 inches between cookies.

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Baking Sheet

Bake, switching the cookies between the upper and lower racks about halfway through baking, until light golden brown, 18 to 20 minutes.

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Equipment you will use

Oven

Let the cookies cool 2 to 3 minutes then carefully roll them in vanilla sugar and place on racks to cool completely. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.

Ingredients you will need

Vanilla Sugar

Roll