Vanillekipferl (Austrian Vanilla Crescent Cookies)

Method3 steps

1. 1

   Step 1: Knead only the dough ingredients together: flour (2 cups), softened butter (1 cup), selected nut flour, dough vanilla sugar (Approximately 1½ tsp), ¾ cup powdered sugar, salt (1/4 teaspoon) and optional two yolks. The traditional yolk-free dough is dry and flaky like shortbread. Form a log, wrap and refrigerate for at least 1 hour. Keep the separate dusting sugar/vanilla aside.

   Minimum refrigerated crescent dough chill · 60 minUses 2 cups all-purpose flour · 1 cup unsalted butter (softened at room temperature) · 2 large egg yolks (optional but not recommended) · 4 oz finely ground walnut flour OR almond flour OR hazelnut flour · Approximately 1½ tsp vanilla sugar (one source packet) for dough · ¾ cup powdered sugar for dough · 1/4 teaspoon salt

2. 2

   Step 2: Heat the oven to 175°C/350°F. Take out only half or a third of the dough at a time, leaving the rest wrapped in the refrigerator. Form equal-size crescents with tips thick enough not to burn and arrange on a nonstick or parchment-lined sheet. Bake on the middle rack 12–15 minutes per batch until edges begin to turn golden.

   Bake crescents · 15 minUses wrapped dough after at-least-one-hour refrigeration

3. 3

   Step 3: Mix the separate ½ cup powdered sugar with its own approximately 1½ tsp vanilla sugar. Let baked cookies sit 1 minute, then sift some of this mixture over them while hot. Cool completely and give a second dusting with the reserved same mixture. Store completely cooled cookies in an airtight container in a cool place.

   Initial cookie cooling before warm dusting · 1 minUses baked golden-edged vanilla crescents · ½ cup powdered sugar for dusting · Approximately 1½ tsp vanilla sugar (one source packet) for dusting