Vanilla Crescents Vanille Kipferl Food

VANILLEKIPFERL (AUSTRIAN VANILLA CRESCENT COOKIES)

Steps:

• Place all of the ingredients in a large bowl and knead until thoroughly combined. Unless you're using the egg yolks the dough will be pretty dry and flaky, like shortbread cookie dough. Shape the dough into a log and wrap with plastic wrap. Chill in the refrigerator for at least an hour.
• Preheat the oven to 350 degrees F.
• 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 12-15 minutes (depending on the size of the crescents) or until the edges begin to turn golden.
• Combine the powdered sugar and vanilla sugar. Let the cookies sit for one minute and then use a sifter to dust them with the vanilla-powdered sugar while they're 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.

VANILLA CRESCENTS (VANILLE KIPFERL)

Steps:

• Preheat the oven to 160°C.
• Combine flour with ground almonds and mix with soft butter till smooth.
• Add sugar and salt.
• Form a long strand about 1 1/2 inches thick by rolling the dough.
• Cut into 2 inch pieces.
• Taper the ends and form into crescents.
• Put on an ungreased cookie sheet.
• Bake on middle rack for about 12 minutes until golden brown.
• Let cool for about 2 minutes on the sheet.
• Remove and carefully toss them individually in a bowl with vanilla sugar to cover them completely (do this while they are still warm!).
• Makes for delicate crescents with a subtle flavor.

VANILLA CRESCENTS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in extracts. In another bowl, whisk flour, almonds and salt; gradually beat into creamed mixture., Divide dough into four portions. On a lightly floured surface, roll each portion into a 24-in. rope. Cut crosswise into twelve 2-in. logs; shape each into a crescent. Place 1-1/2 in. apart on ungreased baking sheets., Bake 10-12 minutes or until set. Cool on pans 2 minutes before removing to a wire rack. Dust warm cookies with confectioners' sugar.