Viennese vanilla crescent cookies are a tradition in Austria. One nibble and we think you’ll comprehend why.
These Viennese vanilla crescent cookies are traditional Christmas cookies in Austria. As Gourmet magazine wrote, “From Vienna, city of music, laughter, and good food comes a cookie so delicate, so fragile, so meltingly good that it takes its place with the most famous of Vienna’s justly famous pastries.” We’re incredibly taken by these cookies and their soulful crunch, delicate texture, and dusting of confectioners’ sugar that’s as light as fall’s first snowfall. We were also more than a little curious as to their proper name. Turns out it’s Vanillekipferl, although don’t ask us how to pronounce it. Or how to say it three times fast. Especially not when we’re distracted with our mouths full of these little lovelies. Originally published October 1, 2006.–Renee Schettler Rossi
Viennese Vanilla Crescent Cookies
- Quick Glance
- 1 H
- 4 H
- Makes about 8 dozen cookies
- For the vanilla confectioners' sugar (for coating)
- 2 cups confectioners' sugar
- 1 vanilla bean, halved lengthwise and chopped
- For the crescents
- 3 1/2 cups all-purpose flour
- 1/4 cup confectioners' sugar
- 1/2 teaspoon salt
- 1 cup skinned hazelnuts (5 oz)
- 3/4 pound cold unsalted butter (12 oz), cut into tablespoons
- Make the vanilla confectioners’ sugar
- 1. Combine the confectioners’ sugar and vanilla bean in an airtight container and let stand, covered, for at least 24 hours. The vanilla sugar keeps indefinitely in an airtight container at room temperature. Sift before using.
- Make and bake the crescents
- 2. Pulse together flour, 1/4 cup confectioners’ sugar, salt, and hazelnuts in a food processor until nuts are finely ground. Add butter and pulse just until a dough forms. Turn dough out and form into a ball, then flatten into a disk and wrap in wax paper. Refrigerate for at least 2 hours or up to 1 day.
- 3. Put a rack in middle of oven and preheat oven to 350°F (175°C).
- 4. Roll level tablespoons of dough into balls, then roll each one on a smooth surface into a 3-inch length with slightly tapered ends, rolling ends lightly to make them narrow. The lengths should be about 1/3 inch thick. Bend each length to form crescents and arrange about 1 inch apart on baking sheets.
- 5. Bake in batches until edges are pale golden, 10 to 15 minutes per batch.
- Coat the crescents
- 6. While each batch of crescents is baking, sift enough of the Vanilla Confectioners’ Sugar onto a lipped baking sheet to cover the bottom. Carefully transfer the warm baked cookies to the sugary baking sheet and sprinkle with additional Vanilla Confectioners’ Sugar to coat completely. Transfer the crescents to wire racks to cool.
The cookies keep, layered between sheets of wax or parchment paper, in an airtight container at room temperature for up to 5 days.