Vanilla Walnut Crescent Cookies
Learn how to make classic vanilla walnut crescent cookies (Vanillekipferl)! This easy recipe delivers rich, tender cookies, ideal for your Christmas cookie platter!
Ingredients
FOR COOKIE DOUGH
- 300 g all-purpose flour
- 200 g butter (room temperature)
- 90 g powdered sugar
- 15 g vanilla sugar
- 100 g walnuts (ground)
FOR DUSTING
- 100 g powdered sugar
Instructions
- In a bowl, add softened butter and work it with a spatula. Mix in powdered and vanilla sugar until creamy.
- Then, add flour and ground walnuts, combining all ingredients into a dough first with a spatula, then with your hands. The mixture will feel and look crumbly at first, but that's totally fine.
- Shape the dough into a ball, divide it into 2 logs, wrap it with plastic foil, and refrigerate minimally 2 hours or overnight.
- Preheat the oven to 180°C (356°F) and line two baking trays with parchment paper.
- Take a piece of the dough (each ball should be about 11 g), roll it into a ball, and then into a sausage. Do this quickly so the cookie dough doesn't soften too much. Shape each one into a crescent and place on the baking tray.
- Bake one tray at a time for about 10 minutes. The vanilla crescent cookies shouldn't brown during baking, only get slightly golden on the edges.
- After baking, let them cool down for 2-3 minutes on a baking tray, then transfer to a cooling rack.
- Dust generously with powdered sugar or roll each cookie in powdered sugar, whatever option you prefer.
Tried this recipe?Let us know how it was!
Nutrition
Serving: 1cookieCalories: 67kcalCarbohydrates: 8gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 7mgSodium: 22mgPotassium: 14mgFiber: 0.2gSugar: 4gVitamin A: 84IUVitamin C: 0.02mgCalcium: 3mgIron: 0.3mg
Nutritional information provided is an estimate based on ingredients data and should be used for informational purposes only. Actual nutritional content may vary based on factors such as portion size, preparation methods and ingredients used.