1 c. twice sifted flour
1/2 c. (about 2 oz.) ground blanched almonds
1 1/2 tbsp. vanilla sugar
1/2 c. (1/4 lb.) butter
3/8 c. powdered vanilla sugar (for dredging)

Quickly work together flour, almond, sugar and butter. Break off teaspoon sized lumps of dough. With your fingertips, working directly on an ungreased baking sheet, flatten each piece of dough and curve it into a crescent with tapering ends. Bake in preheated oven (450 degrees) 7 minutes or until done. Let crescents cool on baking sheet about 3 minutes. While still warm, dredge them generously in powdered sugar, handling carefully so as not to break them. Cool on wire rack. (Makes about 3 dozen cookies.)

Vanilla Sugar is made by putting a vanilla bean into confectioners' sugar and leave there for a few days for the sugar to acquire the vanilla aroma and taste.