Vanilla crescent cookies

Vanilla crescent cookies

35 ratings

Louis, student and hobby cook


„This is simply the best recipe I have ever tried for these delicious all-time Christmas classics – so fluffy that they almost melt in your mouth.“

Difficulty

Easy 👌
30
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-25+
60 g
vanilla sugar
130 g
butter (soft)
145 g
all-purpose flour
70 g
almonds (ground)
1
vanilla bean (seeds)
30 g
confectioner’s sugar
flour for work surface
Metric
Imperial
  • 60 g vanilla sugar
  • 130 g butter (soft)
  • 145 g all-purpose flour
  • 70 g almonds (ground)
  • 1  vanilla bean (seeds)
  • 30 g confectioner’s sugar
  • flour for work surface

Utensils

  • baking tray
  • standing mixer or hand mixer with beaters
  • oven
  • baking paper
  • rubber spatula (optional)
  • large bowl
  • whisk
  • small bowl

Enjoy with

Riesling ice wine, sweet, 2012
The Riesling ice wine convinces with clear golden-yellow reflections and a bouquet of gooseberry, lemon, lime and passion fruit. The wine unfolds its ideal aroma at about 6°C (43°F).

Nutrition per serving

Cal
90
Protein
6g
Fat
1g
Carb
8g

Step 1/6

Preheat oven to 170°C/340°F. In a standing mixer or with a hand mixer beat butter and half the vanilla sugar until pale and fluffy.
  • 30 vanilla sugar
  • 130 butter
  • standing mixer or hand mixer with beaters
  • oven

Preheat oven to 170°C/340°F. In a standing mixer or with a hand mixer beat butter and half the vanilla sugar until pale and fluffy.

Step 2/6

Mix together flour, ground almonds, and vanilla bean seeds in a bowl.
  • 145 flour
  • 70 almonds
  • 1 vanilla bean
  • large bowl
  • whisk

Mix together flour, ground almonds, and vanilla bean seeds in a bowl.

Step 3/6

Then, add flour mixture to butter mixture and beat until well combined.
  • standing mixer or hand mixer with beaters

Then, add flour mixture to butter mixture and beat until well combined.

Step 4/6

Take small portions of the dough (approx. 1 tablespoon) and form cookies by rolling dough into the shape of a half moon.
  • flour for work surface
  • rubber spatula

Take small portions of the dough (approx. 1 tablespoon) and form cookies by rolling dough into the shape of a half moon.

Step 5/6

Place cookies on a baking tray leaving enough space between them. Line the tray with baking paper if needed. Bake in a preheated oven at 170°C/340°F for approx. 10 - 15 minutes until golden.
  • baking tray
  • oven
  • baking paper

Place cookies on a baking tray leaving enough space between them. Line the tray with baking paper if needed. Bake in a preheated oven at 170°C/340°F for approx. 10 - 15 minutes until golden.

Step 6/6

Allow to cool. In a small bowl, mix the remaining vanilla sugar and the confectioner’s sugar. Turn cookies in the sugar mixture to coat. Serve with a hot cup of coffee or tea.
  • 30 vanilla sugar
  • 30 confectioner’s sugar
  • small bowl

Allow to cool. In a small bowl, mix the remaining vanilla sugar and the confectioner’s sugar. Turn cookies in the sugar mixture to coat. Serve with a hot cup of coffee or tea.