Vanilla Crescent Cookies

Name: Vanilla Crescent Cookies
Ingredients: 280 g flour; 120 g nuts (I used walnuts); 120 g butter; 80 g sour cream; 80 g sugar; 10 g vanilla sugar; 1 egg yolk; salt; powdered sugar for dusting

These beautiful and delicious cookies, known as Vanillekipferl, are a beloved tradition in Austria and Germany. The two essential elements are a distinct vanilla aroma and nuts. You can use almonds, walnuts, or hazelnuts — whatever you prefer or have on hand. And of course, the crescent shape is a must. Recipes vary: some call for whole eggs or just egg yolks, some include sour cream, and others use only butter. I made my dough with sour cream, which gives shortbread a more delicate texture, and with an egg yolk, which also enhances the flavor. I ended up with 45 cookies!

Ingredients:

280 g flour
120 g nuts (I used walnuts)
120 g butter
80 g sour cream
80 g sugar
10 g vanilla sugar
1 egg yolk
salt
powdered sugar for dusting

How to cook vanilla crescent cookies

Toast the nuts in a dry skillet, then let them cool completely. Grind into fine crumbs.

Place the softened butter, sugar, vanilla sugar, and salt in a bowl and beat thoroughly with a mixer until the mixture is light and fluffy. Add the cold sour cream and egg yolk, then beat again.

Add the flour and nuts, then begin mixing the dough, starting in the bowl.

Finish kneading on a work surface, trying not to overwork the dough. You should end up with a soft, pliable dough that feels buttery but isn't sticky. Add a little more or less flour as needed. Wrap the dough and refrigerate for 1–2 hours, or freeze for 20–30 minutes.

Shape the cookies. Pinch off pieces of dough and roll them into small balls (I used about 15 g each). Roll each ball into a small log about 10 cm long.

Bend each log into a crescent shape and pinch the ends to taper them slightly.

Place the crescents on a baking sheet lined with parchment paper. Refrigerate for 20–30 minutes.

Then bake in an oven preheated to 180°C for 10–20 minutes. Let cool completely.

Dust generously with powdered sugar through a fine-mesh sieve. These vanilla crescents turn out crumbly, incredibly tender, and wonderfully fragrant! I'm sure their irresistible vanilla-nut aroma will leave no one indifferent!