Vanillekipferl (with real vanilla)

2 cups All Purpose Flour
3/4 cup Powdered Sugar
2 Egg Yolks
Seeds from 1 Vanilla Bean
Pinch of Salt
1 1/2 cup Ground Almonds
1 + 1/2 sticks Butter (at room temperature)
Powdered Sugar, to coat finished cookies
1 package Vanilla Sugar, to coat finished cookies

In a mixing bowl, beat butter until smooth. Add powdered sugar and beat until absorbed into the butter. Add egg yolks one-at-a-time, mixing between each egg yolk to make sure butter has absorbed the yolk. Add vanilla bean seeds and salt. Add almonds and flour and mix together until a dough forms.

Refrigerate dough (covered) for 30 minutes.

Preheat oven to 350°F (175°C).

Form crescent shape cookies. Place cookies on greased or parchment-paper-lined cookie sheet. Bake cookies for 15 minutes or until light golden brown.

Combine powdered sugar and vanilla sugar. While cookies are still warm, coat each with sugar mixture.