This recipe comes together in no time if you use a food processor.... If you don't have one...you can use a mixer.
Put the Flour, Egg Yolk, Vanilla Extract, Powdered Sugar, and Ground Almonds in the Bowl of a Food Processor, pulse to combine.
Feed Butter cubes one at a time until it's incorporated, and the dough comes together.
Lay a piece of plastic wrap on the counter. Turn out the dough onto the plastic.
Shape the dough into a log... about 2 inches in diameter.
Wrap the log in the plastic wrap.... kind of squeeze and form as you go.
Stick the dough log into the refrigerator for 30 minutes to chill
Preheat the Oven to 350 F, 180 C
Now for the shaping part.
Pull the dough out of the fridge. Slice off 1/4 to 1/2 inch slices... roll the dough between your hands to a mini log shape.. then taper the ends, and bend the dough to a crescent shape, and put it on a cookie sheet. Repeat until all dough is used.
Give the cookies about an inch of space in each direction.
When you fill up a cookie sheet, pop it into the oven. Bake 12-13 minutes.... until browning around the edges.
While the cookies are baking, put the Vanilla Sugar in a small bowl. (If you don't have Vanilla Sugar, use plain sugar)
Set a cooling rack over a cookie sheet with the bowl next to it.
Set the cookie sheet with the baked cookies near the Vanilla Sugar Bowl and the Prepared Rack. Take a cookie... one at a time while still warm... from the cookie sheet... roll it in the Vanilla Sugar, and set it on the rack.
Repeat will all of the cookies.
Let cool on rack.
Store in an airtight container. I think they should be ok airtight for a few weeks, but honestly they've never lasted that long here.
