Vanilla Crescent Cookies

For the vanilla crescents, quickly knead a shortcrust pastry from the ingredients. By hand or with a food processor. Refrigerate for a few hours, but not too cold, otherwise the dough will be too hard.

The easiest way is to make the dough in the evening, put it in a cool place and process it the next day. For the croissants, take some dough in portions, make a roll of it, cut off small pieces and form small round croissants with your hands.

Then place on a baking tray lined with baking paper and bake at moderate heat (160 °C convection oven and 2 -3 trays at a time) for 10-12 minutes until just firm and very light yellow but not brown.

Remove tray from oven and let crescents cool for 1-2 minutes, then carefully lift off and sprinkle firmly with prepared. If you roll them, they will break easily.

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