German Christmas treats are the ideal vanilla crescent cookies!
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 40 mins |
| Servings: | 120 |
| Yield: | 10 dozen cookies |
Ingredients
- 2 ⅓ cups all-purpose flour
- 1 ½ cups almond flour
- ½ cup white sugar
- 2 tablespoons white sugar
- 2 ¼ sticks unsalted butter, softened
- 3 large egg yolks
- ½ cup white sugar
- 1 tablespoon white sugar
- 3 vanilla beans
Instructions
- Stir all-purpose flour, almond flour, and 1/2 cup plus 2 tablespoons sugar together in a bowl. Add butter and egg yolks; knead by hand until a smooth dough forms.
- Divide dough into quarters and form each piece into a rectangle. Wrap each rectangle in plastic wrap. Chill dough in the refrigerator until firm, at least 1 hour, and up to overnight.
- Place 1/2 cup plus 1 tablespoon white sugar in a food processor. Cut each vanilla bean in half lengthwise and scrape seeds from each half with the back of the knife; add to the sugar. Pulse until seeds are evenly dispersed. Pour vanilla sugar into a shallow bowl.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
- Cut 1 portion of dough into 6 equal pieces, keeping remaining dough chilled. Roll each piece evenly into a 1/2-inch-thick log on a lightly floured surface. Cut each log crosswise into 2-inch pieces and gently roll or pinch ends of each piece into points. Arrange cookies on the baking sheets.
- Bake in the preheated oven until bottoms are lightly golden but tops are still pale, 10 to 12 minutes. Remove from the oven and let stand for 2 minutes.
- Roll warm cookies in the vanilla sugar, brushing off excess sugar. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough, baking in batches.
Nutrition Facts
| Calories | 44 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 1 mg |
| Sugars | 2 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe using gluten-free flour so that some of my family could enjoy it. This flour tends to be a little fragile in cookies like this, but the flavor comes out. I think it needed a little salt, so I’d probably make it with salted butter. Out of the half recipe I made, I got 36 cookies (so 72 for the recipe), so I’m not sure about the 120 servings. The amount of vanilla sugar for coating the cooked product was spot on. This was easy to make and would appeal to those who prefer their cookies a little on the side of being less sweet. Thanks from one Marianne to another! EDIT: My g-f family said that they really LOVED these cookies (including the one who can eat gluten), so I felt I needed to update my rating from 4 to 5 stars. They can’t wait to have me make some more soon! So YAY!