Ingredients
1 pound unsalted butter, melted and cooled 3-1/2 cups confectioners’ sugar, divided1 large egg yolk1 teaspoon vanilla extract6 cups all-purpose flour1/4 teaspoon baking powder
Preparation
Preheat oven to 400°. In a large bowl, beat butter and 1/2 cup confectioners’ sugar until blended. Beat in egg yolk and vanilla. In another bowl, whisk flour and baking powder; gradually stir into butter mixture until blended (mixture will be crumbly).
Shape heaping tablespoons of dough into crescents. Place 1 in. apart on ungreased baking sheets. Bake 12-15 minutes or until edges are lightly browned. Remove from pans to wire racks to cool 15 minutes.
Place remaining sugar in a small bowl. Toss slightly cooled cookies in sugar; return cookies to wire rack to cool completely.
Toss cookies in sugar once more before serving. Store in an airtight container, adding any remaining confectioners’ sugar to cover cookies.
