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Ethnic: Aunt Helga's VanilleKipferl (Austrian Almond Crescents)

Source of Recipe

Submitted by: Penny Fischer-Otte


Recipe Introduction

"These tender cookies are made traditionally for Christmas in Austria. The dough needs to be chilled well to be able to work, but then it is very easy to work with. To shape crescents, roll about an inch sized piece of dough between your palms into a tapered log, fold slightly into a crescent shape when placing on baking sheet. I have been eating and making these cookies since I was a child, and my whole family can vouch for their goodness." 1/2 lb butter (no substitutes)
1/2 cup sugar
2 cups flour
1 1/4 cups ground almonds
(using a blender works well to grind them)
1 tsp vanilla
Vanilla Sugar or Confectioners Sugar for coating

Pre-heat oven to 350 degrees F.

Cream butter and sugar. Beat in flour, a little at a time. Add almonds, and vanilla (dough will be stiff). Refrigerate one hour.

Pinch pieces of dough off, roll into crescent shapes, bake for 15-20 minutes, til very lightly browned. **Note** cookies are VERY fragile. While still warm, dust cookies entirely with the vanilla or confectioners sugar. Store in an airtight container. Can be frozen.

How to Make Vanilla Sugar- in a shaker container (like one made for parmesan cheese) add confectioners sugar and a few pieces of vanilla bean. Cover the container and store in a cabinet. The sugar will acquire the vanilla taste in a few weeks. Enjoy!!!