Viennese Crescent Holiday Cookies
Viennese Crescent Holiday Cookies are delicate Austrian Christmas cookies.They are traditionally made with butter, flour, ground almonds, and vanilla.Their crescent shape gives them their distinctive traditional appearance.The cookies are baked until lightly golden rather than deeply browned.Warm cookies are coated in fragrant powdered sugar for a snowy finish.They are perfect for Christmas cookie trays, gifting, and afternoon coffee.
Ingredients
For the Cookies
- 250 g all-purpose flour
- 200 g unsalted butter, cold and cubed
- 100 g finely ground almonds
- 80 g powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon vanilla sugar, optional
- 1 small pinch of salt
For the Vanilla Sugar Coating
- 100 g powdered sugar
- 2 packets vanilla sugar, or 1 teaspoon vanilla powder
Instructions
- In a large bowl, combine the flour, ground almonds, powdered sugar, and salt.Mix thoroughly so the ingredients are evenly distributed.
- Add the cold cubed butter.Using your fingertips or a pastry cutter, rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add the vanilla extract and gently bring the mixture together to form a soft dough.Avoid kneading the dough excessively. The less you work it, the more delicate the cookies will be.
- Shape the dough into a disk or log and wrap it tightly.Refrigerate for 45–60 minutes.Chilling firms the butter and makes the dough easier to shape.
- Preheat the oven to 175°C (350°F).Line one or two baking trays with parchment paper.
- Bake for approximately 10–14 minutes, depending on the size of the cookies.The cookies should remain relatively pale with only a very light golden color around the edges.Avoid overbaking.
- While the cookies are baking, combine the powdered sugar with vanilla sugar or vanilla powder in a shallow bowl.
- Transfer the coated cookies to a wire rack.Allow them to cool completely before storing.For an extra snowy appearance, dust them with additional powdered sugar before serving.
Notes
- Use cold butter: Cold butter helps create the characteristic tender texture.
- Use finely ground almonds: Fine almond meal produces a smoother cookie.
- Don't overwork the dough: Excessive kneading can make the cookies tough.
- Chill thoroughly: Cold dough is easier to shape and helps the cookies maintain their crescent form.
- Keep the cookies pale: Traditional Vanillekipferl are not meant to become deeply brown.
- Coat while warm: The sugar adheres beautifully to slightly warm cookies.
- Handle gently: Freshly baked cookies are extremely delicate.
- Flavor improves with resting: The vanilla and almond flavors become even more pronounced after a day or two.