These cookies are a simplified version of the traditional Vanilla Crescents (Vanillekipferl). The taste is very similar, and they literally melt in your mouth. These simple cookies are my husband’s favorites, so I usually have to make several batches each year. This guy can eat faster than I can bake. 😉
Vanilla Cookies (Simplified Vanilla Crescents aka Vanillekipferl)
The original recipe contains no eggs, which makes the dough quite crumbly and hard to handle. My version is much more ‘user-friendly’. Plus, you don’t have to shape the cookies into crescents. This significantly speeds up your cookie production.
I highly recommend using real vanilla! The cookies will be much more aromatic and authentic. And don’t toss the skin of the vanilla bean! You can put it into a jar with sugar to make vanilla sugar, or add it to your tea or hot chocolate.
Note: I used a converter for the volume measurements, so I can’t guarantee for their accuracy! To be safe, use the metric measurements!
Prep time: 15 minutes, plus at least 2 hours to chill in the fridge
Bake time: 12 – 15 minutes
Yield: Makes about 50 bite-sized cookies
- 2 1/2 cups (300 g) all-purpose flour, plus more for rolling
- 3/4 cup (85 g) blanched almonds, finely ground
- 1/3 cup (75 g) sugar
- 3/4 cup (170 g) cold butter
- 2 egg yolks
- 1 vanilla bean, seeds scraped out
- Confectioner’s sugar, for dusting (optional)
In a large mixing bowl, beat together butter, sugar, vanilla seeds, and egg yolks. Add flour and ground almonds. The dough will appear quite dry and crumbly, so you better mix and knead it with your hands for a few minutes, until it can be formed into one big ball.
Dust a cutting board with some flour to prevent sticking. Divide the dough into four pieces and roll each one into a long roll, about 2 inches in diameter. Wrap the dough rolls tightly in plastic wrap and put them in the fridge for at least two hours or overnight.
Line baking sheets with parchment paper and pre-heat your oven to 350 °F (180 °C).
Cut the dough rolls into slices, about 1/2 inch thick. Place the slices on the lined baking sheets and bake for 12 – 15 minutes, until the cookies turn slightly golden.
Let cookies cool completely and dust them with some confectioner’s sugar.