Vanillekipferl Vanilla cookie crescents make the perfect German Christmas treat!


Original recipe yields 120 servings
The ingredient list now reflects the servings specified

Ingredient Checklist
Vanilla Sugar:

Time Details

    PREP : 30 mins

    COOK : 40 mins

    TOTAL : 1 hr 30 mins

    SERVING : 120

    YIELD : 10 dozen cookies

  • 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.

Per Serving: 44 calories; protein 0.7g; carbohydrates 4.5g; fat 2.6g; cholesterol 9.7mg; sodium 0.5mg.