Name: Vanillekipferl – Vanilla Crescent Cookies
Total time: 2 h
Ingredients: flour: 300 g; almonds: 100 g ground; sugar: 100 g; vanilla sugar: 32 g; egg yolks: 2; butter: 200 g cold unsalted; salt: a pinch of; lemon juice: 1 tsp; sugar: 75 g powdered

Ingredients

300 g flour

100 g ground almonds

100 g sugar

32 g vanilla sugar

4 pack

2 egg yolks

200 g cold unsalted butter

a pinch of salt

1 tsp lemon juice

75 g powdered sugar

Directions

Vanillekipferl – Vanilla Crescent Cookies

originated from Austria, and they are also very popular in Germany and Switzerland. These cookies very common made during Christmas time, but they can be enjoyed also all year round. They get their typical flavor from a heavy dusting of vanilla sugar and powdered sugar. It’s tender, nutty and melt in your mouth just in one bite. This is a perfect cookie recipe to make ahead that’s always a hit.

note:

This recipe can make up to 70 cookies.
In this recipe, i use a few drops of lemon extract. But you can substitute with 1 teaspoon of fresh lemon juice.
You can use vanilla extract instead those little packets of vanilla sugar. You can also make your own vanilla sugar by placing 1 cup of sugar and put in mason jar. Add a vanilla bean in the jar, cover and shake well. Let stand for a few days, shaking the jar occasionally before you use it.

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Steps

1 Done	In a large bowl, mix flour, ground almond, sugar, (2 pack or 16 g) vanilla sugar, egg yolks, salt, and butter. Wrap and keep the dough in the refrigerator for 30 minutes.
2 Done	Divide the dough into several parts. Roll each section of dough into logs approximately 1,5 cm thick. Cut the logs into 2 cm pieces, and bend the pieces into a crescent shape. Or you can use Vanillekipferl form to make all the cookies have the same size.
3 Done	Place the cookies on the baking sheet and chill for another 30 minutes. Bake in the preheated oven at 175°C for about 10-12 minutes. Bake the cookies just until the tips start to turn golden brown. (Be careful not to over bake the cookies, or they will be very fragile)
4 Done	Let the cookies cool slightly. Mix powdered sugar with vanilla sugar together and toss to mix. Carefully remove the cookies from the baking sheet and coat them in mixed sugar. Store the cookies in a sealed tin for up to 2 weeks.