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Yummy, buttery cresecent cookies that are ideal for Christmas! Please take note of the discussion below about vanilla sugar. It is not imperative that you have the 10x vanilla sugar but it sure does add to the party.
- 1 cup (2 sticks) real butter (salted)
- 1/2 cup granulated sugar
- 2 extra large egg YOLKS
- 1 Tbl vanilla extract
- 1 cup finely ground blanched almonds
- 2 1/4 cups sifted all purpose flour
- 1 cup Vanilla 10X (confectioners) sugar, or regular powdered sugar (see note below)
- Cream the butter, granulated sugar, egg yolks and vanilla in a large electric mixer bowl until light and fluffy. If you do not own one, a regular electric beater can be used, just pulse the ingredients to start so that they do not fly across your counter :).
- Beat in the ground almonds and about 2/3 of the flour; mix in the remaining flour by hand and mold into a dough.
- Divide the dough into four equal portions, place in freezer bags and refrigerate at least one hour, preferably longer.
- Preheat the oven to 375 degrees.
- Working with one batch at a time (leave the remaining batches in the frig), roll the dough in ropes about one inch thick. Then cut the ropes of about 2 inch length. Roll each piece out a bit more, taper the ends and bend into a crescent. Place the crescents on a lightly greased baking sheet.
- Bake for about 12 minutes, until very lightly golden. Transfer at once to wire racks or a similar surface (otherwise the bottoms may get a little overdone). Let cool completely.
- Sprinkle the cookies with the 10X sugar using a sieve. Enjoy!
I don’t recall Mom buying or making vanilla sugar, but then again, she didn’t take a big interest in baking, except for the occasional spurt of German Christmas baking (which we loved!). According to “The New German Cookbook,” vanilla granulated sugar, although it can be purchased in the store (Oetker is one brand), German cooks made their own supply by burying split vanilla beans in an airtight canister of sugar.
If you decide to make your own vanilla sugar, be forewarned that vanilla beans are expensive! Use four cups sugar and three vanilla beans, split lengthwise. Put it all in a preserving jar, screw the lid on tight and allow the sugar to season for at least a week. The same can be done for 10x (confectioner’s) sugar using the same ratio of sugar to vanilla beans.
- Prep Time: 2 hours including refrigeration
- Cook Time: 12 minutes
- Category: Cookies, Desserts
- Method: Bake
- Cuisine: German, Holiday
Keywords: cookies, crescent cookies, vanilla crescents, german, german cookies, desserts, sweets, holiday cookies, holiday baking
I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining.