Cookie baking season is upon us, and these cookies are so easy and delicious – you’ve just got to make them! I started baking Christmas cookies with my mom when I was a little girl. I would be her “little helper” and chop, slice, dice, mix – whatever she needed me to do. Sometimes I just watched from the kitchen barstool in amazement of the way she flew around the kitchen. She never measured a recipe. A little bit of this, a little bit of that, until it was just right. This recipe for Vanillekipferl is a family favorite. It was my dad’s favorite cookie and a year didn’t go by without making them. When my dad passed away ten years ago, I kept the tradition alive and still make these for him every year.
Austrian Vanilla Crescents (Vanillekipferl)
2014-12-04 18:26:19
A light delicious cookie made with ground nuts for a delicate flavor. Makes 3-4 dozen cookies.
Prep Time
25 min
Total Time
40 min
Ingredients
- 1 cup unsalted butter (2 sticks) at room temperature
- 1/2 cup vanilla sugar or 1/2 cup sugar and 1 tsp vanilla extract
- 2 cups all purpose flour
- 1 cup ground almonds or walnuts
- Sifted powdered sugar
Instructions
- In a large mixing bowl, beat butter and vanilla sugar with a electric mixer until combined.
- Add flour and walnuts. Beat well.
- Using about 2 teaspoons of dough for each cookie, shape into crescents, tapering at ends.
- Place on an ungreased cookie sheet.
- Bake at 325 degrees F for 12-15 minutes or until bottoms are lightly browned.
- Remove and cool on wire rack; sprinkle with powdered sugar.
Notes
- These cookies get better with age and can be frozen without topping with powdered sugar at the end. When ready to serve, thaw and sprinkle with powdered sugar.
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