Recipe: Pre WW2 Double Vanilla Cresent Cookies
Description: An beautiful old recipe featuring almonds and vanilla.  A fine crisp cookie often served at weddings and galas prior to WW2.  These make a delightful gift and aren't overly sweet.

Vanilla sugar can be purchased in sachets OR used vanilla pods can be immersed in fine white sugar for up to a week.
Ingredients: [{"text": "- 1 1/3 cup blanched almonds"}, {"text": "- 4 1/2 cups sifted cake flour"}, {"text": "- 2 cups butter"}, {"text": "- 1 tablespoon vanilla extract"}, {"text": "- 1/2 cup vanilla sugar"}]
Instructions: Using a blender, combine the almonds, flour, butter and vanilla.  It should form a light ball of dough.  Roll up in cling wrap and pop in the fridge for a minimum of 30 minutes and up to over night.
Pre-heat your oven to 180oC (350oF) and cover your baking sheets with baking paper.
Remove the dough from the fridge. Cut walnut sized balls of dough and shape them into little crescents (about 5 cm/2 inches long). Roll each crescent in the vanilla sugar and bake on the tray in the prepared oven for 12 - 14 minutes.
