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Vanillekipferln (Vanilla Crescent Cookies)

This recipe has been posted in response to a request for an Austrian dish. It came from Saveur magazine's December 2003 issue. Prep time includes chilling time for dough.

Ready In:
1hr 29mins
Yields:
Units:

ingredients

directions

  • Combine flour, 3/4 cup of the confectioners' sugar, almonds, 2 of the vanilla sugar packets, and salt on a clean surface, shape into a mound, then make a well in the center.
  • Add butter and lemon extract to well.
  • Using your fingers, work flour-nut mixture into butter until dough resembles coarse meal.
  • Sprinkle milk over dough, knead until smooth, and shape into a ball.
  • Cover with plastic wrap and refrigerate for 1 hour.
  • Preheat oven to 350 degrees F.
  • Sift remaining confectioners' sugar and vanilla sugar into a medium bowl and set aside.
  • Divide dough into 16 equal pieces.
  • Using your hands, roll each piece of dough out on a clean surface into 3/4 inch thick ropes.
  • Cut ropes crosswise into 2-1/2 inch pieces, then gently pinch ends to round off edges.
  • Shape pieces of dough into small crescents and transfer to parchment paper-lined baking sheets.
  • Bake until goiden around edges, 12-14 minutes.
  • Allow cookies to cool for 1 minute then transfer a few at a time to bowl of sugar and coat well.
  • Transfer cookies to a rack to cool completely.
  • Cookies may be stored in airtight containers for up to 1 week.
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RECIPE MADE WITH LOVE BY

@Wenstar
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@Wenstar
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"This recipe has been posted in response to a request for an Austrian dish. It came from Saveur magazine's December 2003 issue. Prep time includes chilling time for dough."
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  1. Wenstar
    This recipe has been posted in response to a request for an Austrian dish. It came from Saveur magazine's December 2003 issue. Prep time includes chilling time for dough.
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