Vanilla kipferl | Viennese Crescents

For the Dough

1. Cream the butter in your electric mixer bowl until light and fluffy. Scrape the sides of the bowl.
2. Add the ¼ cup plus 2 tablespoons of sugar and then cream until it is light and fluffy. Add the vannila and mix it in.
3. Blend in the flour gradually. Scrape the bowl and ensure all the flour is incorporated.
4. Blend in the nuts gradually. Scrape the bowl and ensure all the nuts are incorporated.
5. Blend in the flour gradually. Scrape the bowl and ensure all the flour is incorporated.

How to Roll the Dough

1. Preheat the oven to 350°F.
2. We like to weigh the dough so that all of the cookies are a uniform size. Ours weighed 13 grams which was perfect.
3. Form the dough into balls. Roll the balls against your work surface with your fingertips to form a rope. Then, shape the dough into a crescent shape.
4. Place the crescents about 3/4 inch apart on an ungreased cookie sheet.
5. Bake 12-15 minutes until lightly golden.Let them cool slightly.
6. Spread the powdered sugar on a plate.Remove the cookies from the baking sheet. Roll them in the powdered sugar while they are still warm.
7. Place a sheet of waxed paper on the counter. Add a cooling rack on top of the paper (this makes for easy cleanup.) Place the powdered sugar-rolled cookies onto the cooling rack to cool completely