There are many types of Christmas cookies, but this Christmas cookie recipe is not only delicious but very traditional. Originating from Vienna, Austria, these crescent-shaped vanilla cookies are eaten at Christmas in Austria, Germany, and other places as well.
They are made with ground nuts according to your preference. Whether you prefer almonds, hazelnuts, or walnuts in your cookies, we hope you enjoy these melt-in-your-mouth treats!
See Also
History of VanillaVanillekipferl: The Austrian Crescent-shaped BiscuitsThe History of VanillaFamilySearch Memories can help you learn about or record the traditions of your ancestors and stay connected with your family from generation to generation. We offer this service to you for free.
Ingredients
For the cookie dough:
- 250 grams (2 cups) all-purpose flour
- 1 pinch of salt
- 230 grams (1 cup) unsalted butter, cold, cut into small cubes
- 90 grams (¾ cup) powdered sugar
- 100 grams (¾ cup) finely ground almonds, hazelnuts, or walnuts
- ½ vanilla pod, seeds scraped out, or 2 teaspoons vanilla extract
For the sugar mixture:
- 85 grams (¾ cup) powdered sugar
- 15 ml (1 tablespoon) vanilla
Directions
- Use a stand mixer to combine flour, salt, cubed butter, powdered sugar, nuts, and vanilla seeds. Mix at medium speed until a crumbly dough forms, about 1 or 2 minutes. Add 1 to 2 tablespoons of milk if the dough turns out too crumbly.
- Press the dough together, and wrap it in plastic wrap. Chill for 1 hour in the refrigerator.
- Line one or two baking sheets with parchment paper, and preheat the oven to 177°C (350°F).
- Roll the chilled dough into a log, approximately 1.5 centimeters (½ inch) thick. Cut the log into 4-centimeter (1½-inch) pieces, shape the pieces into small cylinders, and taper the ends into dull points. Bend each one into a crescent shape. Place each Vanillekipferl on the baking sheet, spacing them 2.5 centimeters (1 inch) apart.
- Bake one cookie sheet at a time for 12 to 15 minutes (depending on the size of the cookies) until the edges are golden. Do not wait until the edges turn brown.
- Scrape out the vanilla pod, and mix it with the powdered sugar. For a better result, use a small processor. Sift the mixture over each Vanillekipferl while they are still hot. After they have cooled completely, give them a second dusting. When stored in an airtight container in a cool place, these cookies will keep fresh for about 3 weeks.
Check out more Christmas recipes from across Europe!
