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"Vanilla cookie crescents make the perfect German Christmas treat."
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2 h 40 m servings 84 cals
Original recipe yields 60 servings (10 dozen cookies)

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  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
  5. 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.
  6. 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.
  7. 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

Per Serving: 84 calories; 5 g fat; 8.9 g carbohydrates; 1.2 g protein; 19 mg cholesterol; 25 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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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 ...

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, whi...