| 1 | *vanilla sugar is available in the baking section of most supermarkets, in bulk food stores and baking supply stores. |
| 2 | Beat butter with sugar in a large mixing bowl. |
| 3 | Beat in yolks and vanilla. |
| 4 | Gradually beat in flour. |
| 5 | Turn out onto counter and knead as you would bread until well combined. |
| 6 | Form into a ball, cover with a bowl and let stand at room temperature for 2 hours. |
| 7 | Preheat oven to 375°F. |
| 8 | To form the crescents, roll about 1 tbsp of the dough in the palms of your hands. |
| 9 | Then continue rolling to form a rope about 3 inches long and ?inch thick. |
| 10 | Bend rope to form crescent. |
| 11 | Repeat with remaining dough, placing on ungreased cookie sheets about 1 inch apart. |
| 12 | Bake on centre sheet of preheated oven for about 10 to 12 minutes. |
| 13 | Cookies should be white in colour. |
| 14 | To prevent breaking, cool on cookie sheets for 5 minutes. |
| 15 | Then, while cookies are still warm, carefully roll in vanilla sugar. |
| 16 | Repeat with remaining cookies. |
| 17 | Cool cookies completely. |
| 18 | Meanwhile, melt chocolate in a double boiler set over simmering water. |
| 19 | When cookies are cool, dip tips of each cookie in melted chocolate, then set on waxed paper to dry. |
