Vanillekipferl (vanilla crescent cookies)

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4.75 from 4 votes

Vanillekipferl (vanilla crescent cookies)

These vanilla-infused shortbread-like cookies are soft, buttery and melt in your mouth good.

Prep Time30

Cook Time10

rest time (approx)1

Total Time40

Course: Snack

Cuisine: Austrian, German

Servings: cookies, approx

Calories: 89kcal

Author: Caroline's Cooking

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Ingredients

For the cookies

200 g unsalted butter (7 oz is 1 ¾ sticks)
100 g sugar
100 g almond flour ground almonds
245 g all purpose flour plain flour
1 ½ teaspoon vanilla paste or seeds from ½ vanilla pod

For dusting

55 g confectioners sugar icing sugar
8 g vanilla sugar 1 packet

Metric - US Customary

Instructions

Cut the butter into chunks. Cream the butter and sugar together either with a stand mixer or hand mixer. You want the mixture to become slightly glossy.
Add the almond flour, flour and vanilla to the butter mixture and mix well. You can start with mixer or spatula but you will most likely need to finish with your hands to get the dough to come together. Press the dough into a ball and wrap it then refrigerate for 1 - 2 hours.
Once the dough has chilled, preheat the oven to 375F/190C. Line one or two baking sheets/trays with silicone baking mats or parchment paper.
Cut a piece of dough from the chilled dough (I usually take around ⅛th) and press it with your fingers to form a log. You can try to roll it, if you prefer, but I find it tends to break if you do. Once the log is around ¾in/2cm thick, cut pieces around 2in/5cm in length. Then gently form each of those lengths into a crescent shape (they will become longer and thinner as you curl it round - you can, alternatively, cut longer thinner lengths). Place each crescent on the prepared baking sheet and smooth any cracks with the side of a knife or back of your fingers. Repeat with the rest of the dough.
Once you have rolled and formed all of the cookies, bake them for approximately 8 - 10 minutes until they look dry on top but are not quite starting to brown. They will still be soft to touch.
As the cookies are baking, or before, mix together the confectioner's sugar/icing sugar and vanilla sugar.
Once the cookies are dry but not browned, remove from the oven and allow to cool for a minute before sprinkling the vanilla confectioner's sugar over the top of them, sprinkling through a small fine strainer so you break up any lumps. Let them cool a few more minutes then sprinkle them with sugar again as some will have melted a little. You can also carefully pick them up and dip the base in some of the excess sugar on the baking sheet.
Once they have cooled for around 8-10 minutes, transfer them to a cooling rack to finish cooling before transferring to any container for storage (at room temperature). Take care in storing as they are relatively delicate.

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