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.