Vanilla Crescent Cookies / Vanillekipferl
Serving Size, Ingredients and Equipment:
- 300 g flour
- 125 g sugar
- 1 teaspoon vanilla extract
- 3 egg yolks
- 125 g finely grated almonds
- 250 g butter
- powdered sugar
- 125 g sugar
- 1 teaspoon vanilla extract
- 3 egg yolks
- 125 g finely grated almonds
- 250 g butter
- powdered sugar
Cooking Instructions and Methods:
Mix all of the ingredients except the powdered sugar together, then let the mixture rest for 1 hour in the fridge.
Form small moon crescent shapes with your hands (rolling motion) and place on an baking sheet lined with wax / baking paper.
Bake for 10 - 12 minutes at 175°C - 190°C.
While still hot, roll in the powdered sugar.
Let cool before storing.
Form small moon crescent shapes with your hands (rolling motion) and place on an baking sheet lined with wax / baking paper.
Bake for 10 - 12 minutes at 175°C - 190°C.
While still hot, roll in the powdered sugar.
Let cool before storing.
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