1. Combine flour, 3/4 cup of the confectioners' sugar, almonds, 2 of the vanilla sugar packets, and salt on a clean surface, shape into a mound, then make a well in the center. 2. Add butter and lemon extract to well. 3. Using your fingers, work flour-nut mixture into butter until dough resembles coarse meal. 4. Sprinkle milk over dough, knead until smooth, and shape into a ball. 5. Cover with plastic wrap and refrigerate for 1 hour. 6. Preheat oven to 350 degrees F. 7. Sift remaining confectioners' sugar and vanilla sugar into a medium bowl and set aside. 8. Divide dough into 16 equal pieces. 9. Using your hands, roll each piece of dough out on a clean surface into 3/4 inch thick ropes. 10. Cut ropes crosswise into 2-1/2 inch pieces, then gently pinch ends to round off edges. 11. Shape pieces of dough into small crescents and transfer to parchment paper-lined baking sheets. 12. Bake until goiden around edges, 12-14 minutes. 13. Allow cookies to cool for 1 minute then transfer a few at a time to bowl of sugar and coat well. 14. Transfer cookies to a rack to cool completely. 15. Cookies may be stored in airtight containers for up to 1 week. ---------------------------------------------------------------------------
Nutrition
Ingredients
