Easy vanilla crescent cookies

Easy vanilla crescent cookies

Based on 90 ratings
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"This recipe has been updated to improve your cooking experience (November 2023). I love all classic Christmas cookies, including vanilla crescents. Whether baked with Mom, friends or alone, these aromatic crescent cookies are quick to make and always taste good! If you'd like more flavor variation, instant coffee powder or cocoa work well in the powdered sugar (2 tsp each), or add fresh orange zest for a wintry feel. And instead of the egg, you can also add 2 tbsp eggnog to the batter!"
Difficulty
Easy 👌
Preparation
20 min
Baking
10 min
Resting
60 min

Ingredients

2Pieces
MetricImperial
vanilla bean
egg
6⅜ g
vanilla sugar
12¾ g
flour
5⅝ g
ground almonds
tsp
salt
2⅜ g
confectioner’s sugar

Utensils

oven, knife, cutting board, food processor, 2 bowls, plastic wrap, baking sheet, parchment paper

Nutrition per serving

Cal97
Fat6 g
Protein2 g
Carb10 g
  • Step 1/5

    Preheat the oven to 170°C/338°F. Halve the vanilla pod and scrape out the seeds. Beat the butter, vanilla pulp, egg and half of the vanilla sugar with a food processor or hand mixer with beaters until the mixture is light and fluffy.
    • vanilla bean
    • 10⅜ g butter (soft)
    • egg
    • g vanilla sugar
    • oven
    • knife
    • cutting board
    • food processor

    Preheat the oven to 170°C/338°F. Halve the vanilla pod and scrape out the seeds. Beat the butter, vanilla pulp, egg and half of the vanilla sugar with a food processor or hand mixer with beaters until the mixture is light and fluffy.

  • Step 2/5

    Mix flour, ground almonds and salt in a bowl.
    • 12¾ g flour
    • 5⅝ g ground almonds
    • tsp salt
    • bowl

    Mix flour, ground almonds and salt in a bowl.

  • Step 3/5

    Add the flour mixture to the butter mixture and combine, but do not overmix. Shape the dough into a disc, wrap with plastic wrap and leave to rest in the fridge for approx. 1 hr.
    • plastic wrap

    Add the flour mixture to the butter mixture and combine, but do not overmix. Shape the dough into a disc, wrap with plastic wrap and leave to rest in the fridge for approx. 1 hr.

  • Step 4/5

    After resting, roll about 1 tbsp of dough into thick, crescent-shaped snakes with your hands and carefully pinch the ends together. Place on a baking sheet lined with parchment paper and bake for approx. 10–12 min.
    • flour (for dusting)
    • baking sheet
    • parchment paper

    After resting, roll about 1 tbsp of dough into thick, crescent-shaped snakes with your hands and carefully pinch the ends together. Place on a baking sheet lined with parchment paper and bake for approx. 10–12 min.

  • Step 5/5

    Meanwhile, mix the confectioner's sugar with the remaining vanilla sugar. Carefully coat the warm vanilla crescents in the sugar mixture and allow to cool.
    • 2⅜ g confectioner’s sugar
    • g vanilla sugar
    • bowl

    Meanwhile, mix the confectioner's sugar with the remaining vanilla sugar. Carefully coat the warm vanilla crescents in the sugar mixture and allow to cool.

  • Enjoy your meal!

    Easy vanilla crescent cookies
FAQ

To form vanilla crescent cookies, roll about 1 tbsp of dough between the palms of your hands so that the ends are pointed, like a long quenelle. Make sure that the ends are not too pointy and thin, otherwise they could burn during baking. Then curl each end inwards like a crescent. If the ends are not pointy, simply press them together.

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