November 21, 2019

Austrian Holiday Vanillekipferl Cookie Recipe (Vanilla Crescent Cookies)

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Looking for a classic holiday cookie recipe? This nutty buttery crescent shaped Austrian Vanillekipferl cookie recipe (Vanilla Crescent Cookies) is the perfect holiday treat to share with family and friends.

How to make Vanillekipferl Vanilla Cookie?

Vanillekiferl cookies are is to make. The ingredients needed are flour, icing sugar, almond meal, vanilla sugar, salt, butter and egg yolks.

What is Vanilla Sugar?

Vanilla sugar is a combination of sugar and vanilla. The two ingredients are mixed together then let to dry. After the sugar vanilla mixture is dry you pulse them in a food processor until vanilla sugar is fine in texture.

How to make Vanilla Sugar?

Making vanilla sugar is super easy. Add 1 cup of granulated sugar and one scraped seeds from a vanilla bean and pulse together until you see the color change. If you don’t have vanilla beans replace it with 2 teaspoons of natural vanilla extract.
Once mixture is ready, spread it onto a clean tray or plate and let dry.

Transfer dried sugar mixture back into food processor and pulse until fine.
Store in a air tight container.

Ingredients for Vanillekipferl Vanilla Crescent Cookie Recipe In Volume Measurements:

3/4 cup of butter room cut into cubes
1 cup almond meal

1/2 cup icing sugar
2 cups all purpose flour
1/2 teaspoon salt

3 teaspoons vanilla sugar
2 egg yolks

Ingredients for Vanillekipferl Vanilla Crescent Cookie Recipe In Grams:

188 grams butter room cut into cubes
96 grams almond meal
60 grams icing sugar

220 grams all purpose flour
2 grams teaspoon salt
15 grams vanilla sugar

40 grams egg yolks

Ingredients for the For the Topping Vanillekipferl Vanilla Crescent Cookie Topping In Volume:

3/4 cup of icing sugar
2 Tablespoons vanilla sugar

Ingredients for the For the Topping Vanillekipferl Vanilla Crescent Cookie Topping In Grams:

90 grams icing sugar
30 grams vanilla sugar

Instructions How To Make Vanillekipferl Vanilla Crescent Cookies:

Add the butter and flour into a mixing bowl with paddle attachment and mix until coarse crumbs like bread crumb consistency. YOu can also use a food processor and pulse this the crumb is achieved.
Add the icing sugar, vanilla sugar, almond meal, salt and egg yolks and mix or pulse till the cookie dough comes together.
Remove the dough and divide into 4 equal parts and round into a ball shape.

Wrap with plastic and refrigerate for one hour or until cookie dough firms up.
Preheat the oven to 175°C ( 350°F).
Line a baking sheet with parchment paper.

Remove the chilled dough and roll into a 12 inch log.
Cut 12 equal parts and roll each piece into 3/4 inch crescents.
Place the shaped crescent onto baking sheet and separate 1/2 apart from each other.

Continuing following the same steps until cookie dough finished,
Place the baking pan into the oven and bake for 10-12 minutes or until the end on the crescent are light golden brown. .
Cool the Vanillekipferl Vanilla Crescent Cookies on baking tray for 3-4 minutes.

Place the topping mixture into a deep bowl and toss each cookie into to it and coat.
Place the coated cookie onto a wire rack and let them cook them overnight to harden.
Repeat this process with the rest of the cookies.

Next day transfer cookies to air tight container or jar.
Cookies can be stored for up to 2 weeks.