Vanilla crescents cookies

Vanilla crescent cookies (Vanillekipferl) 🤍 — tender, buttery, and melt-in-your-mouth.

Vanilla Crescent Cookies

Ingredients

• 1 cup (225 g) unsalted butter, softened
• ½ cup (60 g) powdered sugar
• 1 tsp vanilla extract (or 1 vanilla bean, scraped)
• 1 ¾ cups (220 g) all-purpose flour
• 1 cup (100 g) finely ground almonds or walnuts
• ¼ tsp salt

For coating

• ½ cup powdered sugar
• 1 tsp vanilla sugar or vanilla extract mixed in

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Instructions

1. Make dough
   Cream butter and powdered sugar until smooth.
   Mix in vanilla, flour, nuts, and salt until a soft dough forms.
2. Chill
   Wrap and chill dough 30–60 minutes (important for shaping).
3. Shape
   Roll small pieces into logs and bend into crescent shapes.
4. Bake
   Bake at 175°C / 350°F for 12–15 minutes, just until edges are lightly golden.
5. Coat
   While still warm, gently roll cookies in vanilla powdered sugar.
6. Cool
   Let cool completely; they firm up as they cool.

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Tips

• Handle gently — they’re delicate when warm
• For extra flavor, toast the nuts before grinding
• Store in an airtight container up to 2 weeks

Would you like a traditional Austrian version, egg-free, or chocolate-dipped variation?