Vanilla crescent cookies like Grandma used to make

The best vanilla crescent cookies are wonderfully buttery, super tender and almost melt on the tongue, without becoming dry.

Portions: 40 large

300 g All-purpose flour
125 g sugar
1 parcel vanilla sugar
3 large egg yolk
125 g grated almonds
250 g butter
2 parcel vanilla sugar
3 EL powdered sugar

Metric - US Customary

Preparation:

Put some flour in a bowl, make a well in the middle and add sugar, vanilla sugar and egg yolks.
Mix in the remaining flour to form a thick dough.
Add almonds and sliced butter and knead everything into a smooth dough, let it rest in the refrigerator for 30 minutes.
Oven set to 175 degrees Celsius (top/bottom heat) 350 °F (conventional oven) Preheat oven. Line two baking trays with parchment paper.
Form small crescent shapes (Kipferl) from the dough and place them on a baking sheet lined with parchment paper.
Bake in a preheated oven for approximately 8-10 minutes.
While still hot, roll in powdered sugar and vanilla sugar or dust with powdered sugar.

large 1

Calories: 136 kcal

Carbohydrates: 13.6 g

Protein: 2g

Fat: 8.3 g

Sugar: 7.8 g

Have you tried the recipe yet?

I'd be thrilled if you tagged me (@sonntagsistkaffeezeit) or used the hashtag ##sonntagsistkaffeezeit when you share your results! Please also let me know in the comments how you liked it; I'm eager to hear your feedback. Thank you so much!