Polish Almond Crescent Cookies (Rogaliki)

Ingredients

• 8 ounces (1 cup) unsalted butter, at room temperature
• 1/2 cup sugar
• 1 large egg yolk, at room temperature
• 1 teaspoon pure vanilla extract
• 1/4 cup ground blanched almonds
• 1 2/3 cups all-purpose flour
• Confectioners’ sugar, for garnish

Instructions

1. Gather the ingredients.
2. Preheat the oven to 350 F and grab a few baking sheets.
3. Cream 8 ounces room-temperature butter and 1/2 cup sugar in a large bowl or stand mixer, until light and fluffy. Beat in 1 large room-temperature egg yolk and 1 teaspoon vanilla, mixing well. Add 1/4 cup ground almonds and 1 2/3 cups all-purpose flour, thoroughly incorporating.
4. Shape pieces of dough (should be about walnut-sized), into crescents and place on the ungreased baking sheets. Bake 20 minutes or until slightly brown on the edges.
5. Roll in confectioners’ sugar while still hot. Re-roll in confectioners’ sugar when cool and store tightly covered.