Cookies, Food

Decent crescents.

December 17, 2013

I’m in a total cookie baking craze right now. Since I do have all the Christmas presents since Saturday (yeah for me! 10 days before Christmas?! That never happened before!) and my flat is fairly decorated. All that leaves me to is baking cookies. Normally my mum makes this kinds of cookies but since it’s such an Austrian classic, I had to try it myself: Austrian Vanille Crescent Cookies.

Vanille-crescents-Austrian-recipe

All you need is:
– 200 g butter (room temperature)
– 280 g flour
– 80 g icing sugar
– 100 g ground almonds
– 1 Tbsp Vanille sugar
– some more Vanilla sugar and about 100 g icing sugar for decoration

Mix the butter with the icing flour until smooth and soft. Add the flour, ground almonds and Vanille sugar. Combine well until you get a soft dough. Put it into the fridge for 20 mins. Preheat the oven to 175 ° C. Form little crescents and put them on a baking tray lined with parchment paper. Bake for 10 mins. Sieve the icing sugar and the Vanilla sugar for decoration on a plate. After taking the cookies out of the oven let them cool for 1 min on the tray. Then immediately turn them in the icing sugar to cover them while still hot. This way the icing sugar will stick to the cookie and you can put them into cookie tins without the sugar falling off completely.

Let them cool completely and enjoy!

Vanille-crescent-recipe

In a baking tin they will hold for several weeks if you store them in a cool place.

Vanille-crescent-christmas-cookie-recipe

My sister even said that they taste better than my mum’s. Not sure that’s true but a huge compliment. I take it. You have to take the compliments as they come. Like the one work colleague of mine who regularly asks me if I washed my hair. She actually really think that’s a compliment. She’s Italian. Not an excuse but maybe an explanation.

Vanille-crescent-cookies-detail

How are you on preparing for Christmas? Presents, decoration and cookies all set and ready?

Vanille-crescent-christmas-traditional-recipe

For now. Carry on!

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6 Comments

  • Reply Thomas Cochran December 17, 2013 at 8:06 pm

    I like how you set that picture up.

    • Reply Sarah December 17, 2013 at 8:10 pm

      Thank you! This means a lot.

  • Reply foziasaeed December 18, 2013 at 10:29 am

    An Austrian girl I used to work with brought these in to the office after a trip home. They were so nice, couldn’t stop eating them.
    Will be trying out your recipe. 🙂

    • Reply Sarah December 18, 2013 at 10:57 am

      That’s a nice story! If you have any questions about the recipe, let me know. I’m sure we can recreate similar binge-eating pleasures… 🙂

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