Best Viennese Crescent Cookies Recipes

VIENNESE CRESCENT HOLIDAY COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large mixing bowl, combine flour, butter, nuts, 1/2 cup confectioners' sugar, salt, and vanilla. Hand mix until thoroughly blended. Shape dough into a ball. Cover and refrigerate for 1 hour.
• Meanwhile, place sugar in a bowl or small container. With sharp chef's knife, split vanilla bean lengthwise. Scrape out seeds, and mix them into the sugar. Cut pod into 2 inch pieces and mix into sugar.
• Remove dough from refrigerator and form into 1 inch balls. Roll each ball into a small roll, 3 inches long. Place rolls 2 inches apart on ungreased cookie sheet, and bend each one to make a crescent shape.
• Bake 10 to 12 minutes in the preheated oven, or until set but not brown.
• Let stand 1 minute, then remove from cookie sheets. Place hot cookies on a large sheet of aluminum foil. Sprinkle with prepared sugar mixture. Turn gently to coat on both sides. Cool completely and store in an airtight container at room temperature. Just before serving, coat with more vanilla flavored sugar.

VIENNESE CRESCENT COOKIES

Steps:

• in a mixing bowl, combine flour, butter, nuts, confectioners' sugar, salt, and vanilla. hand mix until roughly blended.
• shape dough into a ball, cover, and refrigerate for 1 hour.
• preheat oven to 375 degrees.
• remove dough from fridge and form into 1 inch balls. shape each ball into a small log, about 3 inches long. place rolls 2 inches apart on an ungreased cookie sheet, curving each one into a crescent.
• bake for 10 to 12 minutes, or until cookies are set but not brown.
• let sit 1 minute, then remove from cookie sheet. place cookies on aluminum foil, then dust with 1 cup of sugar.
• store in an airtight container, then dust with remaining sugar just before serving.

VIENNESE CRESCENT COOKIES

Steps:

• Preheat oven to 325 F. Grease cookie sheets or line with parchment. Cream together butter and sugar until light and fluffy. Beat in vanilla and egg yolks until creamy. Add almonds and combine well. Add flour gradually and fold in with spatula until just combined.
• Put dough in refrigerator for at least one hour to chill. Using a portion of the dough, roll into a thin rope. Cut into small, equal-sized pieces of approximately one tablespoon. Shape into a crescent and place on cookie sheet. Bake for 12-16 minutes until firm to the touch, but still slightly pale. Remove from oven and dust with vanilla sugar while still hot. Once cool, store in an airtight container.
• Note: to make vanilla sugar at home, fill a jar with sugar and a few split vanilla beans and keep sealed for about a week to infuse the vanilla flavor into the sugar.
• Makes 60 cookies