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Viennese Crescent Holiday Cookies

Reviewed: Dec. 21, 2010
Best cookies I ever tasted, never mind ever baked! I used raw hazelnuts that I roasted the day before I did the recipe. The smell in the house was amazing when they baked! I would not dream of using any other nut, these are perfect with hazelnuts. Next batch, I will sprinkle the vanilla-flavoued icing sugar on an aliminum sheet and then sprinkle some over the hot cookies, to avoid handling them too much and so the coating is not too thick. The sugar melts and makes a nice tasty coating (the batter alone is not very sweet). Not sure I will coat with chocolate - they are great without it. Why mess with perfection?
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