Perfect for lining a lovely tin or gift boxes.
1 1/3 cups flour
2 tablespoons sugar
1/3 cup ground almonds
1/2 cup butter
1 large egg yolk
1 tsp vanilla extract
1/2 cup vanilla sugar
Preheat oven to 300F. Mix together flour, sugar and almonds. Cut in butter with knives or a pastry blender. Add egg yolk and vanilla and work quickly into a dough. Chill for 1 to 2 hours. Shape into small crescents and bake on a lightly greased cookie sheet. Bake for 15 to 20 minutes. Roll the crescents in vanilla sugar while hot, or sprinkle sugar on top of each cookie. Handle carefully as they break easily.
Tip: If using store-bought vanilla sugar, combine it with plain white granulated sugar as it is very strong. To make your own vanilla sugar, cut a couple of vanilla beans in a glass jar and fill with sugar. Cap tightly.
Susan Hallett is an award-winning writer and editor who has written for The Beaver, The Globe & Mail, Wine Tidings and Doctor’s Review among many others. Email: email@example.com