Categories: Cookies, Holiday, Hungarian 
      Yield: 30 servings 
  
    3/4 c  Butter; unsalted, at room 
           -temperature 
    1/2 c  Sugar, granulated 
      2 ea Egg yolks 
      1 ts Vanilla 
      2 c  Flour, all purpose 
    1/2 c  Vanilla sugar;* 
      2 oz Chocolate, semi sweet; 60 g 
  
  *Vanilla sugar is available in the baking section of most supermarkets, in 
  bulk food stores and baking supply stores. 1. Beat butter with sugar in a 
  large mixing bowl. Beat in yolks and vanilla. Gradually beat in flour. Turn 
  out onto counter and knead as you would bread until well combined. Form 
  into a ball, cover with a bowl and let stand at room temperature for 2 
  hours. 2. Preheat oven to 375F. To form the crescents, roll about 1 Tbsp of 
  the dough in the palms of your hands. Then continue rolling to form a rope 
  about 3 inches long and 1/2 inch thick. Bend rope to form crescent. Repeat 
  with remaining dough, placing on ungreased cookie sheets about 1 inch 
  apart. Bake on centre sheet of preheated oven for about 10 to 12 minutes. 
  Cookies should be white in colour. To prevent breaking, cool on cookie 
  sheets for 5 minutes. Then, while cookies are still warm, carefully roll in 
  vanilla sugar. Repeat with remaining cookies. Cool cookies completely. 3. 
  Meanwhile, melt chocolate in a double boiler set over simmering water. When 
  cookies are cool, dip tips of each cookie in melted chocolate, then set on 
  waxed paper to dry.