I love them dipped in chocolate but you can omit the melted chocolate dipping and just roll them each, while still warm, in the vanilla sugar.
3/4 cup butter, unsalted
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
2 vanilla sugar
2 tbsp confectioners sugar
3 oz. (90 gr.) semi-sweet chocolate
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in yolks and vanilla. Gradually mix in flour. Turn dough out onto a floured surface and knead until well combined. Form into a ball, cover with a bowl and let stand at room temperature for 2 hours.
Shape rounded teaspoonful of dough into 2-1/2 inch logs and shape into crescents. Place 1 inch apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until bottoms are lightly browned. (Cookies should still be white in color)
Let stand for 2-3 minutes before removing to wire racks to cool.
Mix vanilla sugar and confectioners sugar together. While cookies are still warm, roll each into vanilla sugar.
Melt chocolate over simmering water; dip ends in melted chocolate and set on parchment paper to dry.
Makes: Yield: 3 dozens.
Leia’s Culinary Treasures