This recipe accompanies the Viennese Vanilla Crescents, one of Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed.
2cupsconfectioners’ sugar
1vanilla bean, split lengthwise and chopped
In an airtight container combine the confectioners’ sugar and the vanilla bean and let the mixture stand, covered, for at least 24 hours. The sugar keeps in the airtight container indefinitely. Makes 2 cups.
