Viennese Crescent Cookies | Cruise Scoop

Ingredients

• 1 C (230 g) butter, softened plus extra for greasing
• ½ C (96 g) granulated sugar
• 1 tsp (5 g) vanilla extract
• 1 tsp (5 g) almond extract
• 3 lg egg yolks
• 1 C (85 g) ground almonds
• 1 C (125 g) all purpose flour
• Confectioners’ sugar for dusting