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Author Notes: Growing up these were some of my favorite treats for the holidays. They have a great crunch yet a delicate texture & a lovely aroma. Enjoy my grandmothers’ Vanillekipkel recipe, a traditional Viennese Christmas cookie! —Culinista Annouchka
pound unsalted butter softened
cups sifted all purpose flour
cups ground un-blanched almonds
teaspoon vanilla extract
Confectioners’ sugar for dusting
- Cream the butter and sugar together by beating them with an electric mixer set on medium speed until light and fluffy.
- Beat in the flour (on low speed) 1/2 cup at a time, then add the almonds, vanilla extract and salt, continuing to beat until the mixture becomes a slightly stiff dough.
- Shape the dough into a ball, wrap in plastic wrap and refrigerate it for about an hour.
- Preheat the oven to 350F. Lightly grease two baking sheets.
- Pinch off walnut size pieces of the chilled dough and place them on a floured board; rolling them out so they are about 1/2 inch wide, 1/2 inch thick & 2 1/2 inch long. Shape each piece into a crescent shape.
- Arrange the crescents at least 1/2 inch apart on the baking sheet. Bake in the middle of the oven for 15 to 20 minutes or until lightly colored. Remove from the oven and leave them to cool for about 5 minutes, and then transfer them to a cake rack. Dust with confectioners’ sugar and cool about 15 minutes longer before serving.
- This recipe was entered in the contest for Your Best Holiday Cookie