Vanilla crescent cookies

Vanilla-crescent-cookies-6
This is simply the best recipe I have ever tried for these delicious all-time Christmas classics – so fluffy that they almost melt in your mouth.

 

Difficulty: Easy

Time: 30 min. preparation time, 10 min. baking time

Nutrition: Calories ca 90 / Protein 6g / Carbohydr. 8g / Fat 1g

Ingredients (25 servings)

60 gvanilla sugar
130 gbutter (soft)
145 gall-purpose flour
70 galmonds (ground)
1vanilla bean (seeds)
30 gconfectioner’s sugar
flour for work surface

Utensils

baking tray, standing mixer or hand mixer with beaters, oven, baking paper, rubber spatula (optional), large bowl, whisk, small bowl

Wine Tip

Riesling ice wine, sweet, 2012
The Riesling ice wine convinces with clear golden-yellow reflections and a bouquet of gooseberry, lemon, lime and passion fruit. The wine unfolds its ideal aroma at about 6°C (43°F).

Step 1

Vanilla crescent cookies

Preheat oven to 170°C/340°F. In a standing mixer or with a hand mixer beat butter and half the vanilla sugar until pale and fluffy.

standing mixer or hand mixer with beaters, oven

30 g vanilla sugar / 130 g butter

Step 2

Vanilla crescent cookies

Mix together flour, ground almonds, and vanilla bean seeds in a bowl.

large bowl, whisk

145 g flour / 70 g almonds / 1 vanilla bean

Step 3

Vanilla crescent cookies

Then, add flour mixture to butter mixture and beat until well combined.

standing mixer or hand mixer with beaters

Step 4

Vanilla crescent cookies

Take small portions of the dough (approx. 1 tablespoon) and form cookies by rolling dough into the shape of a half moon.

rubber spatula

flour for work surface

Step 5

Vanilla crescent cookies

Place cookies on a baking tray leaving enough space between them. Line the tray with baking paper if needed. Bake in a preheated oven at 170°C/340°F for approx. 10 – 15 minutes until golden.

baking tray, oven, baking paper

Step 6

Vanilla crescent cookies

Allow to cool. In a small bowl, mix the remaining vanilla sugar and the confectioner’s sugar. Turn cookies in the sugar mixture to coat. Serve with a hot cup of coffee or tea.

small bowl

30 g vanilla sugar / 30 g confectioner’s sugar