Vanilla Crescent Cookies
Tender Austrian vanilla crescent cookies with ground nuts, dusted in vanilla powdered sugar.
Ingredients
- 250 gplain flour
- 230 gunsalted butter, softened at room temperature
- 2 largeegg yolks (optional; they make the otherwise dry and crumbly dough much easier to work with, but the cookies will not have quite the same melt in your mouth texture)
- 115 gground walnuts, almonds or hazelnuts
- 1 packet(1 1/2 tsp) vanilla sugar
- 90 gicing sugar
- small pinch of salt
- For dusting:
- 60 gicing sugar
- 1 packet(1 1/2 tsp) vanilla sugar
Method
Place all of the ingredients in a large bowl and knead until thoroughly combined. Without the egg yolks the dough will be pretty dry and flaky, like shortbread cookie dough. Shape the dough into a log and wrap in cling film. Chill in the refrigerator for at least an hour.
Preheat the oven to 175 °C.
Cut off small pieces of the dough and shape them into crescents. Place the crescents onto a non-stick or parchment-lined cookie sheet.
Bake on the middle rack for 12 to 15 minutes (depending on the size of the crescents) or until the edges begin to turn golden.
Combine the icing sugar and vanilla sugar. Let the cookies sit for one minute, then use a sifter to dust them with the vanilla-icing sugar while they are still hot.
Let the cookies cool completely and then give them a second dusting.
Stored in an airtight container in a cool place, these cookies will keep for several weeks.