Great-Grandma's Vanilla Crescent Cookies
Classic vanilla crescent cookies in a family-style version: tender, crumbly, and coated in a generous layer of vanilla sugar and powdered sugar. The dough is mixed, chilled, shaped, and baked until lightly golden. Finally, the still slightly warm crescents are tossed in the sugar mixture and left to cool completely.
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Ingredients
Vanillekipferl
- 25 g Weizenmehl Type 405
- 21 g butter
- 1 g Mandel
- 8 g Zucker
- 2 Pckg Vanillezucker
- 1 Pinch Salz
- 1 Pckg Puderzucker
- 1 Piece Vanilleschote
Preparation
1. Make the dough
Knead all dough ingredients together thoroughly until a smooth crescent dough forms. Shape the dough into logs about 4 cm thick, wrap them in foil or parchment, and chill for 30 to 60 minutes.
2. Prepare the sugar coating
Sift the powdered sugar into a large sealable bowl and mix it with two packets of vanilla sugar. If desired, stir in the seeds from a vanilla pod so the coating is ready for the finished cookies.
3. Shape and bake the crescents
Cut the chilled dough logs into slices about 1 to 2 cm thick, shape them into crescents, and place them with a little space between them on a baking tray lined with parchment. Bake in a preheated oven at 175°C fan for 10 to 15 minutes, until the edges begin to color lightly.
4. Coat and cool
Let the crescents cool for about 3 minutes, then gently turn them in the prepared sugar mixture while they are still slightly warm. After that, let them cool completely.