Vanillekipferl (Austrian Vanilla Crescent Cookies)
User Reviews
5
Vanillekipferl (Austrian Vanilla Crescent Cookies)
Description
Vanillekipferl (Austrian Vanilla Crescent Cookies) are buttery shortbread cookies incorporating all-purpose flour mixed with walnut, almond, or hazelnut flour. The dough is optionally enriched with eggs for ease of handling but traditionally left without eggs to create a lighter, more crumbly texture. Vanilla sugar adds aromatic sweetness both in the dough and as a finishing dusting.
The preparation involves kneading the dough until dry and flaky, chilling it to firm up the fat, then cutting into small uniform pieces shaped into crescents. Baking at 350°F warms the cookies just until their edges begin to turn golden, preventing overbaking which preserves the delicate texture. The cookies are then dusted with powdered sugar mixed with vanilla sugar while still warm and again after cooling.
These cookies have a characteristic melt-in-your-mouth texture with a subtle vanilla and nutty flavor. They are enjoyed in Austria and other regions especially during the holiday season. Proper chilling and gentle handling helps retain the crumbly quality of the cookies, making them distinct from denser shortbreads.
Ingredients
- 2 cups all-purpose flour
- 1 cup butter softened at room temperature, unsalted
- 2 egg egg is not traditional but for beginning bakers makes the dough easier to work with; see Note, yolk, large, optional but not recommended
- 4 ounces walnut flour about 1 cup, or almond flour or hazelnut flour
- 1 packet vanilla sugar (about 1 1/2 teaspoons)
- (see pictured instructions in post on how to make your own vanilla sugar)
- 3/4 cup powdered sugar aka confectioner sugar
- 1/4 teaspoon salt
- For dusting:
- 1/2 cup powdered sugar aka confectioner sugar
- 1 packet vanilla sugar (about 1 1/2 teaspoons)
Instructions
- Place all of the ingredients in a large bowl and knead until thoroughly combined. Unless you're using the egg yolks the dough will be pretty dry and flaky, like shortbread cookie dough. Shape the dough into a log and wrap with plastic wrap. Chill in the refrigerator for at least an hour.
- Preheat the oven to 350 degrees F.Take some of the dough out of the fridge, leaving the remaining dough wrapped in the fridge to stay cold. Cut off small pieces of the dough and shape them into crescents. Shape them into uniform sizes so they bake evenly. Place the crescents onto a non-stick or parchment-lined cookie sheet. Bake on the middle rack for 12-15 minutes (depending on the size of the crescents) or until the edges begin to turn golden.
- Combine the powdered sugar and vanilla sugar. Let the cookies sit for one minute and then use a sifter to dust them with the vanilla-powdered sugar while they're still hot. Let the cookies cool completely and then give them a second dusting.Store the cookies in an airtight container in a cool place (not the fridge) and these cookies will keep for 3-4 weeks (1 week if using egg).
Notes
- Vanillekipferl are best made without eggs for a lighter, more crumbly texture, but egg yolks can be added for easier dough handling.
- Chill the dough well before shaping to make it easier to form crescents and to maintain texture.
- Shape cookies into uniform sizes for even baking and consistent texture.
- Dust with a mixture of powdered sugar and vanilla sugar twice—once warm and once after cooling—for the classic finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 94kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 12mg | 4% |
| Sodium | 40mg | 2% |
| Potassium | 8mg | 0% |
| Sugar | 3g | 6% |
| Vitamin A | 140IU | 3% |
| Calcium | 8mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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