Vanilla Crescents:Day 4: Christmas Cookies 2008

Continuing with the baking, and my love of powdered sugar, especially vanilla infused powdered sugar. Vanillekipferl are an Austrian, German and Hungarian small, crescent shaped biscuits, that are usually made with ground almonds or hazelnuts, and flavored with vanilla, with a heavy dusting of powdered sugar. Traditionally, they are made at Christmas. They are said to have been created in the shape of the Turkish crescent to celebrate the victory of the Hungarian army over the Turkish in one of the many wars between the nations.

It was this simple 5 ingredient recipe from "The Art and Soul of Baking" by Cindy Mushet, that inspired me. The only note I would add to baking these cookies, is not to wait until these cookies are completely cooled to roll them in the vanilla powdered sugar. I waited until they were warm enough to handle, but act fast, because they did cool down very quickly.

I am here now, blogging with a cup of hot green tea, and taking a bite of these delictable, buttery cookies. They have just the right amount of sweetness, with a wonderful vanilla flavor.

Vanilla Crescents
Adapted from Food & Wine - Cindy Mushet

2 sticks Unsalted Butter, softened
1/2 cup Confectioners' Sugar
2 tablespoons pure Vanilla Extract
2 1/4 cups All Purpose Flour
pinch of Salt

Vanilla Infused Powdered sugar for dusting

• Preheat oven to 325℉.


• In an electric mixer, combine the butter and confectioners sugar for 5 minutes.


• Add vanilla, flour and salt just until combined.


• On a floured surface, spoon out tablespoons of the dough and roll into 3-inch strips. Form the strips into crescent shapes.


• Place cookies on parchment lined baking sheet and bake for 14-16 minutes (switching oven position halfway), or until the bottoms are golden and the tops are pale blond.


• In a small bowl , add the remaining half of the powdered sugar, (adding more as necessary), and roll warm cookies in it to coat.
• Set cookies aside to cool completely.

Makes 3 dozen cookies.