Austrian classic cookie - Vanilla Crescent Cookies
These are the top reasons why we adore these cookies:
- brittle, slightly crunchy, with a subtle nutty flavor and a soft generous sugar coating
- the preparation is super simple
- kids and adults adore them
- a delicious homemade gift and you can easily transport them in your car
- they keep well
Essential ingredients
These cookies are so easy to make; we only need seven simple ingredients! You can find the whole list of ingredients and methods below. But let's walk through the main steps together for easier preparation.
Hazelnuts - feel free to substitute ground hazelnuts with ground almonds. They make the cookies nutty and full of flavor.
Walnuts - use ground walnuts in this recipe. They create a beautiful nutty flavor.
Flour - use all-purpose flour or cake flour.
Butter - use unsalted butter at room temperature. We don't recommend using margarine.
Powdered sugar - we need it for the cookie dough and the generous coating.
Vanilla sugar - is essential, as we need it for the cookie dough and the coating. Make your own vanilla sugar if you can't find it in your country. You do this by adding half of the vanilla pod to a food processor with sugar. Blend into a combined mixture.
Storing
Feel free to store these cookies in your pantry. Place them in an airtight container or cookie box and keep them in your pantry for up to 3 weeks.
How to make Vanilla Crescent Cookies at home (video)
Check this short video to learn how to make Vanilla Crescent Cookies at home.
Next, try these cookie recipes
- Coconut Macaroons
- Jaffa cakes
- Lemon Poppy Seed Cookies
- Caramel Sandwich Cookies with Sesame Seeds
- Spritz cookies with Chocolate and Pistachios
- Biscotti with Raisins and Nuts
- Viennese Whirls
- Chocolate Crinkle Cookies
- Brittle Linzer Cookies
METHOD
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make the dough
Add hazelnuts, walnuts, all-purpose flour, and a pinch of salt to a bowl. Stir to combine. Cut the butter into cubes and add to a separate bowl. Add the powdered sugar and vanilla sugar to the butter and mix with an electric mixer fitted with the dough attachment or knead in a stand mixer fitted with a dough hook. Mix until just combined, not whipped. Add the dry ingredients and stir to combine, then knead into a smooth dough with your hands. Place the dough back in the bowl, cover it with clingfilm, and place it in the fridge for one hour.
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preparation
Line a large baking sheet with parchment paper. Place a rack in the middle of the oven and preheat it to 190 °C / 375 °F. Add powdered sugar and vanilla sugar to a small bowl. Stir and set aside. This is your coating.
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shape
Take the dough from the fridge. Scoop a teaspoon (10g) of butter from the dough and shape it into a round ball. Then, shape it into a rope on your lightly dusted working surface. Shape into a crescent cookie. Place each cookie on the prepared baking sheet. Repeat the process until you get about 60 cookies. Leave enough space between them when baking.
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bake
Place the cooking in the oven and bake for 13 – 15 minutes at 190 °C / 375 °F or until they are golden brown. When baked, take them from the oven, set them aside to cool, and then generously dust them with vanilla powdered sugar.
