When the air outside becomes clearer and the first candlelight bathes the home in a warm glow, it's time for vanilla crescent cookies. Their delicate fragrance and subtle sweetness feel like a little piece of comfort during the Advent season. For me, these cookies are one of those recipes that, year after year, bring a feeling of arrival – cozy, homey, and full of quiet Christmas magic.
My favorite recipe for Vanilla Crescent Cookies has been the Dr. Oetker recipe for a very long time. But unfortunately, I discovered last year that they no longer have it available online because they replaced it with a new recipe (which now has a much worse rating).
Fortunately, the internet doesn't forget so quickly, and I was able to find it elsewhere. The original recipe You can find it again here on Cookidoo, for example! I then adapted it a little, and now you can find it here on "brutzel, brat & knusper"!
Do you have a favorite recipe for vanilla crescent cookies? Tell me about it in the comments and see if it's really better than mine!
Are you now in the mood for Christmas baking, Advent and coziness? Then I've already shared some recipes here on "brutzel, brat & knusper".
You can find the following cookie recipes here from last year:
You can find all the Christmas recipes summarized in the category Christmas.
[trp_language language="de_DE"] https://youtube.com/shorts/VeFcW_TjwVY?si=l_x1hK19U4hUswt- [/trp_language] https://youtube.com/shorts/eYRCeItcKn0?si=Nr_gCcj78YFhplmqVanilla crescents are classic, delicate shortbread cookies, especially popular for their subtle almond flavor and typical crescent shape. While still warm after baking, they are rolled in vanilla-flavored powdered sugar, which gives them their characteristic aroma and slightly crispy, yet crumbly texture.
Place all the ingredients for the cookies in a large mixing bowl. First, knead them with your hand mixer (using the dough hooks), then use your hands to create a cookie dough.
Wrap the dough in cling film and refrigerate for at least one hour (and a maximum of 7 days).
Now preheat your oven to 350 °F (180 °C), top / bottom heat.
Take about 1/6 of the cookie dough from the refrigerator and shape it into a roll about the thickness of a pencil. Then cut off pieces about 1.5 - 2 inches (4-5 cm) long. Shape these pieces of dough into smaller pieces, tapering the ends slightly, and then shape them into the classic half-moon shape (see video). Repeat this process to make cookies with the remaining dough.
Line a baking sheet with parchment paper and arrange the shaped vanilla crescents on it. Bake them in the oven on the middle rack for about 12 minutes.
In the meantime, you can prepare the vanilla powdered sugar by mixing powdered sugar and vanilla sugar in a bowl.
Take the vanilla crescent cookies out of the oven and let them cool down a little.
Finally, while the vanilla crescents are still slightly warm, roll them in the vanilla icing sugar.
servings 20
** The daily percentages are based on a 2000 kcal diet. Your daily figures might be higher or lower according to your caloric need.
This recipe yields approximately 100 cookies. 5 cookies make one serving.
