Viennese Crescent Cookies
A holiday cookie if we ever saw one! So buttery, so nutty, so delicate, so mind-bendingly charming, these traditional Viennese cookies rival the city's fancier pastries as our fave.
4 hrs
Ruth Reichl
Ruth Reichl is a James Beard award-winning food writer and editor. She previously served as the editor in chief of Gourmet magazine (RIP!), executive producer of Gourmet’s Diary of a Foodie on PBS, and the restaurant critic for The New York Times. Reichl is the author of a dozen books, including her most recent title, My Kitchen Year. She lectures frequently on food and culture. @ruth.reichl
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