Vanilla Crescent Cookies

For the vanilla crescents, first preheat the oven to 180 °C top/bottom heat (160 °C hot air, gas mark 2-3) and line a baking tray with baking paper.

Sift the flour with baking powder into a large enough bowl. Add the remaining ingredients and knead into a dough using a mixer with a dough hook, starting at the lowest speed and then at the highest. Then knead together on a lightly floured surface to form a smooth dough. Form a ball, wrap in plastic wrap and refrigerate for half an hour.

Then form pencil-thick rolls from the dough, cut into 4-5 cm long pieces, roll the ends a tiny bit thinner and place on the baking sheet shaped into croissants. Put the baking tray in the oven and bake the vanilla crescents for 10 minutes. Make sure that they do not get too dark.

In the meantime, mix the powdered sugar and the vanilla sugar for dusting.

Pull the crescents off the baking sheet with the parchment paper, push them together on the paper and dust them with some of the sugar mixture while they are still hot. Let the vanilla crescents cool and then dust with the rest.

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