Vanillekipferl (Austrian Vanilla Crescent Cookies)
A recipe for Vanillekipferl (Austrian Vanilla Crescent Cookies)! These light, delicate cookies are shaped into crescents and covered in powdered sugar.
Servings 36 Cookies
Ingredients
Vanillekipferl:
- 14 tablespoons (200 grams) unsalted butter softened at room temperature
- 1/3 cup (35 grams) powdered sugar
- 1 tablespoon (15 grams) vanilla sugar
- 2 large egg yolks
- 1 1/2 cups (190 grams) all-purpose flour
- 1 cup (100 grams) almond flour
Coating:
- 1 cup (125 grams) powdered sugar sifted
- 1 tablespoon (15 grams) vanilla sugar
Instructions
- In a large bowl, beat together the butter, powdered sugar, and vanilla sugar.
- Mix in the egg yolks, then the flour and almond flour to form a dough.
- Divide the dough into 3 equal pieces. Form each piece into a log about 1 inch (2.5 centimeters) thick and cover in plastic wrap. Refrigerate until chilled, at least 1 hour.
- Preheat oven to 350˚F (180˚C). Line two baking sheets with parchment or lightly grease.
- In a wide bowl, combine the powdered sugar and vanilla sugar.
- Remove a chilled log of dough from the refrigerator and cut into 12 equal pieces.
- Gently roll a piece into a rope with tapered ends and form into a crescent shape. Place on the prepared baking sheet. Repeat with remaining pieces, then remaining logs of dough, placing them 1 inch (2.5 centimeters) apart.
- Bake in preheated oven until set and the bottom edges become golden, about 12 minutes.
- Allow to cool on the baking sheet for two minutes.
- While still warm, carefully transfer the cookies one at a time from baking sheet to vanilla sugar. Coat on all sides and place on wire rack. Repeat with remaining cookies and allow to cool to room temperature.
- Once cooled, add one more coating of powdered sugar and store in an airtight container at room temperature for up to a couple of weeks.