Vanilla cookie crescents make the perfect German Christmas treat.

Recipe Summary test

prep:
30 mins
cook:
40 mins
total:
2 hrs 40 mins
additional:
1 hr 30 mins
Servings:
120
Max Servings:
120
Yield:
10 dozen cookies
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Ingredients

120
Original recipe yields 120 servings
The ingredient list now reflects the servings specified
Cookies:
Vanilla Sugar:

Directions

Instructions Checklist
  • Stir all-purpose flour, almond flour, and 1/2 cup plus 2 tablespoons white sugar together in a bowl. Add 1 cup plus 2 tablespoons butter and egg yolks; knead in bowl with your hands until a smooth dough forms.

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  • Divide dough into quarters and form each piece into a rectangle. Wrap each rectangle in plastic wrap. Chill dough in the refrigerator until firm, at least 1 hour or overnight.

  • Place 1/2 cup plus 1 tablespoon white sugar in a food processor. Cut each vanilla bean in half lengthwise and scrape seeds from each half with the back of the knife; add to sugar. Pulse until seeds are evenly dispersed. Pour vanilla sugar into a shallow bowl.

  • Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.

  • Cut 1 dough rectangle into 6 equal pieces, keeping remaining dough chilled. Roll each piece evenly into a 1/2-inch-thick log on a lightly floured surface. Cut each log crosswise into 2-inch pieces and gently roll or pinch ends of each piece into points. Curve each piece into a crescent and transfer to prepared baking sheet, arranging about 1-inch apart.

  • Bake in the preheated oven until bottoms are lightly golden but tops are still pale, 10 to 12 minutes. Remove from oven and let stand 2 minutes.

  • Roll warm cookies in the vanilla sugar, brushing off excess sugar. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough, baking in batches.

Nutrition Facts

42 calories; total fat 2.5g; cholesterol 10mg; sodium 13mg; carbohydrates 4.5g; protein 0.6g. Full Nutrition
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Reviews

Rating: 5 stars
11/26/2016
I grew up eating and making Vanillekipferl and absolutely loved them. I used store bought Vanillea sugar (you can get them in German specialty stores). The dough is coarse but that's how it is meant to be so it takes a little bit of practice to roll out the long strands and then shape them. The final cookies are pretty fragile as well but they melt in your mouths!!! the original German recipe (in metric but if you have a scale no problem) asks for 300 g flour 250 g butter 125 g sugar 150 g almond flour (ideally the white one Costco sells it) and the 3 egg yolks. Read More
(3)
Rating: 2 stars
02/09/2016
I took this recipe from the magazine. Vanilla sugar was a pain to make getting the little seeds out of vanilla beans. The dough was rather tasteless so I added a touch of almond extract which made them better. Cookies broke when making crescent shape - on the last roll I just sliced them turned out ok. And wait at least 5 minutes to cool on the pan - any earlier and the cookie breaks. Won't make these again. Read More
(1)