Vanillekipferl are traditional Austrian Christmas cookies made with ground almonds, butter, powdered sugar, and vanilla. These delicate crescent-shaped cookies are dusted with even more powdered sugar and have a melt-in-your-mouth texture. This recipe is simple and perfect for beginners, and the cookies make a delightful addition to any holiday cookie tray. Enjoy the taste of Austria with these delicious Vanillekipferl!
Ingredients
- 1 cup (113g) unsalted butter, softened
- 1/2 cup (60g) powdered sugar + extra for dusting
- 1 cup (120g) ground almonds
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
Directions
- In a large mixing bowl, cream the softened butter and 1/2 cup of powdered sugar until light and fluffy.
- Add the ground almonds and vanilla extract to the butter mixture, and mix until well combined.
- Gradually add the all-purpose flour to the mixture, stirring until a soft dough forms.
- Divide the dough into two equal portions and shape each portion into a ball.
- Wrap the dough balls in plastic wrap and refrigerate for 30 minutes to 1 hour, until firm.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Take one dough ball out of the refrigerator and divide it into smaller portions. Roll each portion into a rope shape, about 1/2 inch thick.
- Cut the ropes into small pieces, about 1 inch long.
- Shape each piece into a crescent by bending the rope and tapering the ends.
- Place the crescents on the prepared baking sheet, spacing them slightly apart.
- Bake the Vanillekipferl for 10-12 minutes, or until golden brown at the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Repeat steps 7-12 with the remaining dough.
- Once the cookies are completely cooled, dust them generously with powdered sugar.
- Store the Vanillekipferl in an airtight container at room temperature for up to two weeks.
