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Vanillekipferl (Austrian Vanilla Crescent Cookies)

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Traditional Austrian Vanillekipferl are delicate, buttery vanilla crescent cookies made with ground nuts and coated in fragrant vanilla powdered sugar. These tender, melt-in-your-mouth Christmas cookies are a beloved European holiday treat.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup unsalted butter, softened at room temperature
  • 2 large egg yolks (optional, but not recommended)
  • 4 ounces (about 1 cup) walnut, almond, or hazelnut flour
  • 1 packet vanilla sugar (about 1 1/2 teaspoons)
  • 3/4 cup powdered/confectioners’ sugar
  • 1/4 teaspoon salt
  • For Dusting:
  • 1/2 cup powdered/confectioners’ sugar
  • 1 packet vanilla sugar (about 1 1/2 teaspoons)

Instructions

  1. Place the flour, softened butter, optional egg yolks, nut flour, vanilla sugar, powdered sugar, and salt in a large mixing bowl. Knead until thoroughly combined. Without the egg yolks, the dough will be fairly dry and flaky, similar to shortbread dough.
  2. Shape the dough into a log and wrap tightly in plastic wrap. Refrigerate for at least 1 hour to firm up the dough.
  3. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or use a nonstick baking sheet.
  4. Remove a portion of the chilled dough from the refrigerator, keeping the remaining dough wrapped and cold. Cut off small pieces and gently shape them into crescents. Make the cookies approximately the same size to ensure even baking.
  5. Arrange the crescents on the prepared baking sheet. Bake on the middle oven rack for 12–15 minutes, depending on their size, until the edges just begin to turn golden.
  6. While the cookies bake, combine the 1/2 cup powdered sugar and remaining packet of vanilla sugar in a small bowl.
  7. Remove the cookies from the oven and let them rest for about 1 minute. While they are still hot, gently sift the vanilla powdered sugar mixture over the crescents.
  8. Allow the cookies to cool completely, then dust them a second time with the vanilla powdered sugar mixture before serving.

Notes

  • Chilling: Refrigerate the dough for at least 1 hour before shaping. Keeping the dough cold helps the crescents hold their shape during baking.
  • Nut Options: Walnut, almond, or hazelnut flour can be used according to preference. Each provides a slightly different traditional flavor.
  • Egg Yolks: Egg yolks are optional but not recommended for the traditional crumbly, melt-in-your-mouth texture.
  • Vanilla Sugar: Homemade vanilla sugar can be substituted for packaged vanilla sugar.
  • Shaping: Make the crescents uniform in size so they bake evenly. Handle the dough gently because it can be delicate and crumbly.
  • Dusting: Dust the cookies while they are still hot, then again after cooling completely for the classic snowy vanilla sugar coating.
  • Storage: Store in an airtight container in a cool, dry place, not in the refrigerator. Cookies made without egg yolks keep for approximately 3–4 weeks. If using egg yolks, consume within 1 week.
  • Serving: Enjoy with coffee, tea, or hot chocolate, or include them on a traditional Christmas cookie platter.
  • Timing: The 27-minute preparation and baking estimate excludes the required 1-hour dough chilling time.
  • Nutrition: Nutritional values are approximate per cookie, assuming a yield of 40 cookies and no optional egg yolks.

Nutrition

Find it online: https://yumfamilyrecipes.com/vanillekipferl-austrian-vanilla-crescent-cookies/