Imagine a delicate, melt-in-your-mouth cookie that whispers tales of Alpine winters and centuries-old Austrian baking traditions. Vanillekipferl, the legendary crescent-shaped cookies, are not just a treat—they're a culinary journey that transforms simple ingredients into pure magic. With their tender almond-infused texture and cloud-like dusting of powdered sugar, these cookies promise to transport you straight to a cozy Austrian kitchen, where every bite tells a story of comfort, heritage, and pure deliciousness.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Austrian
Serves: 30 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup ground almonds
- 1/4 teaspoon salt
- Powdered sugar (for dusting)
Instructions
- Ensure all ingredients are at room temperature, especially the butter. Remove butter from refrigerator 30 minutes before starting.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, using an electric mixer. Mix for approximately 3-4 minutes until the mixture becomes pale and smooth.
- Add vanilla extract to the butter-sugar mixture and blend thoroughly until fully incorporated.
- In a separate bowl, combine all-purpose flour, ground almonds, and salt. Whisk together to ensure even distribution of ingredients.
- Gradually add the dry ingredient mixture to the butter mixture, mixing on low speed until a soft, cohesive dough forms. Be careful not to overmix.
- Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up and make shaping easier.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Remove dough from refrigerator. Take small portions (about 1 tablespoon) and roll into small logs, then shape into crescent shapes.
- Place crescents on prepared baking sheets, spacing them about 1 inch apart. Ensure they maintain their characteristic crescent shape.
- Bake in preheated oven for 12-15 minutes, or until edges are very lightly golden but not brown.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes.
- While still warm, gently roll each cookie in powdered sugar, coating completely. Place on a wire rack to cool completely.
- Once cooled, dust with additional powdered sugar for a classic finish. Store in an airtight container at room temperature for up to 1 week.
Tips
- Temperature is crucial: Ensure your butter is truly at room temperature for the smoothest, most consistent dough.
- Chill the dough: Don't skip the refrigeration step—it helps prevent spreading and makes shaping easier.
- Shape matters: For authentic crescents, roll the dough into small logs and gently curve them into moon shapes.
- Powdered sugar technique: Dust cookies while they're still warm for the best sugar adherence, but let them cool completely before storing.
- Storage secret: Keep these cookies in an airtight container, separating layers with parchment paper to maintain their delicate texture.
- Precision is key: Use exact measurements and avoid overmixing the dough to ensure a tender, delicate cookie.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 9g
Protein: 2g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 15mg
