Christmas Viennese Crescent Cookies

1. 1

   Mix flour, cornstarch, baking powder, and salt in a medium bowl, divide into half.

2. 2

   Mix egg, milk, and vanilla extract together in a small bowl or a measuring cup.

3. 3

   Cream sugar with butter until lightened and smooth.

4. 4

   Beat egg mixture into creamed butter until just combined.

5. 5

   Turn the dough out onto a lightly floured board and knead gently to shape into one soft dough.

6. 6

   Dough can be wrapped in plastic wrap and refrigerated up to 3 days or frozen up to 6 months.

7. 7

   Working with about 1 tablespoon dough at a time.

8. 8

   Roll each portion of dough into a ball.

9. 9

   Roll ball into a 3-inch length with tapered ends, turn ends down to form a crescent shape.

10. 10

    Repeat with remaining dough.

11. 11

    Place dough crescents about 1 1/2 -inch apart on prepared cookie sheet.

12. 12

    Bake at 350F (180C) degrees until golden, about 16 minutes.

13. 13

    While cookies are still warm, dip them in sifted icing sugar, then arrange on a wire rack to cool to room temperature.

14. 14

    Dip cooled cookies again in icing sugar.

* Per serving · 4 servings · Values may vary.

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