BUTTERY HAZELNUT CRESCENTS
  • 1 cup butter, softened
  • 3/4 cup vanilla sugar
  • 1 egg
  • 1 tsp. pure vanilla extract
  • 1/4 cup hazelnut flour
  • 2 cups flour
  • 1-1/4 cups toasted hazelnuts, ground

Preheat oven to 350.  Beat together sugar and butter.  Bean in vanilla and egg.  Mix in flour and all but 1/3 cup hazelnuts. Divide dough into quarters.  Roll out each portion on working surface to 30 inch rope, about 1/2 inch thick.  Cut into 2 inch lengths.  Roll pieces in remaining ground hazelnuts to coat lightly.  Curve into crescents.  Place on ungreased baking sheet.  Bake for 10-12 minutes or until crescents are golden brown on bottom.  Cool on racks.  Makes about 5 dozen crescents.