Vanilla Crescents (Vanilkove rohlicky)

In a large mixing bowl, combine the sifted all-purpose flour, sugar, and a pinch of salt, then add the vanilla extract and mix until a soft, crumbly dough forms. If the dough is too dry, add a small amount of cold butter or water to bring it together.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up, making it easier to shape.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Remove the chilled dough from the refrigerator and pinch off small, walnut-sized portions, rolling each piece into a small log about 2 inches long, then gently curve the ends inward to form a crescent shape.

Place the shaped crescents onto the prepared baking sheet, spacing them about an inch apart to allow for slight spreading during baking.

Bake the crescents in the preheated oven for 12 to 15 minutes, or until they are just barely golden on the bottom and set on top — be careful not to overbrown them.

Remove the cookies from the oven and allow them to cool for 2 to 3 minutes on the baking sheet until they are just warm but firm enough to handle.

While still warm, gently roll each crescent in a generous coating of confectioners' sugar mixed with a little vanilla extract, then set them on a rack to cool completely and dust with additional confectioners' sugar before serving.