Thoroughly knead the dough ingredients together. Then wrap in plastic wrap and refrigerate for 30 minutes.
Meanwhile, sift the powdered sugar into a large, sealable bowl and mix with two packets of vanilla sugar. The sealable bowl is important so that any leftover mixture can be reused for the next batch of vanilla crescents.
Shape the crescent dough into rolls approximately 4 cm in diameter. Then cut into slices about 1–2 cm thick. Shape these slices into crescents and place them on a baking sheet lined with parchment paper, leaving some space between them. Bake in a convection oven at 175°C (350°F) for about 20 minutes. The crescents are done when they begin to brown.
Let the crescents cool for about 3 minutes. Then place them in the prepared powdered sugar mixture and coat them completely. If they are still too warm, they will break very easily. If they’re too cold, the powdered sugar won’t adhere well. It’s best to keep checking if they’re firm enough.
Tip: It’s best to bake the trays individually, otherwise they’ll cool down too much and you won’t be able to turn them all over in time.
