This is a recipe for one of Austria's most famous cookies: Vanillekipferl. The recipe, including the preparation of vanilla sugar, is very detailed. But I figured, if you didn’t grow up making Vanillekipferl each year for the holidays, it’s not that self-explanatory.
The coating for Vanillekipferl consists of powdered sugar mixed with vanilla sugar. In Europe, most people use vanilla sugar (vanilla-flavored granulated sugar) instead of vanilla extract, which you can buy in every store. In the U.S., it’s hard to find in supermarkets or it is super-expensive.
Here is a recipe for Homemade Vanilla Sugar using vanilla extract to avoid the black dots from the vanilla bean http://www.lilvienna.com/homemade-vanilla-sugar.
If you are too lazy to make your own vanilla sugar, just use confectioner's sugar without flavor. It's fine—the dough for the crescents is already vanilla-flavored.
The last time I made this recipe, I did it alone. But honestly, helpers are highly recommended! And most important: 80 to 100 cookies sounds like ridiculously too much—but do not downscale as, I promise, they will not keep long!
Also—while I've provided volume measurements, I highly recommend measuring all of the dough ingredients by weight, if possible.
Done? Then you can start baking Vanillekipferl. —Ursula | Lil Vienna
I love this type of cookie and this recipe didn't disappoint. The recipe is straightforward and worked exactly as written. I had almond meal on hand, so I used that and I did not make the homemade vanilla sugar (recipe on her blog). If you're using almond meal, you can make the whole recipe in the food processor. I also found that it took about 2 minutes to knead the dough. I got 25 cookies per dough quarter. They were lightly browned, not overly sweet, and had a good nutty flavor—and I love the powdered sugar. I'd like to try the vanilla sugar next time. —Annie "Smalls"