Vanilla Crescent Cookies / Vanillekipferl Country of Cuisine: Germany | Date Added: 18 Mar 2012

Serving Size, Ingredients and Equipment:

- 300 g flour
<br>- 125 g sugar
<br>- 1 teaspoon vanilla extract
<br>- 3 egg yolks
<br>- 125 g finely grated almonds
<br>- 250 g butter
<br>- 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.
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<br>Form small moon crescent shapes with your hands (rolling motion) and place on an baking sheet lined with wax / baking paper.
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<br>Bake for 10 - 12 minutes at 175°C - 190°C.
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<br>While still hot, roll in the powdered sugar.
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<br>Let cool before storing.
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