Cookies Day 9: Vanilla Crescents

So I missed a few cookie days because I was out of town, but I wanted to be sure to jump right back into baking when I got back. I had all these grand plans of baking 2 or 3 recipes on both Saturday and Sunday in an effort to catch up, but it doesn’t look like that’s going to happen. Even so, it feels nice to be back in the kitchen.

For my first cookie since my absence, I chose a pretty easy recipe that is made even better by the fact that it only has 5 ingredients. Even though these cookies are simple, their flakiness and lightness makes them a great little treat. It’s also fun to shape them into their little crescent shapes.

Vanilla Crescents
(original recipe Cindy Mushet, Food & Wine)

Ingredients
2 sticks unsalted butter, softened
1/2 cup confectioners’ sugar, plus more for dusting
1 1/2 tablespoons pure vanilla extract
2 1/4 cups all-purpose flour
Pinch of salt

Preparation
Preheat the oven to 350° and position one rack in the upper third and one in the lower third. Line 2 large baking sheets with parchment paper.

In the bowl of a standing electric mixer fitted with the paddle, beat the butter with 1/2 cup of the confectioners’ sugar until pale white, about 5 minutes. Beat in the vanilla. Add the flour and salt and beat at low speed just until combined.

On a lightly floured surface, roll level tablespoons of the dough into 3-inch ropes. Taper the ends slightly and form the ropes into crescents. Carefully transfer the crescents to the baking sheets, about 1/2 inch apart.

Bake the crescents for 22 to 24 minutes, until the bottoms are golden and the tops are pale blond; shift the baking sheets from top to bottom and front to back halfway through for even baking. Transfer the baking sheets to racks and let the cookies cool for 10 minutes.

Fill a small bowl with confectioners’ sugar. While the cookies are still warm, coat them in the sugar and transfer to a clean sheet of parchment paper to cool slightly. Roll the cooled cookies in the sugar again and let cool completely.

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