Every Christmas Eve, my family gets together. We share good food, good stories and laughs. This year, I am bringing these Almond Crescent Cookies. I first had the idea of making these cookies when I stumbled upon it in our local newspaper. I mentioned these cookies to my co-worker who ended up making the Austrian version called “Vanillekipferl”. Those cookies were very scrumptious and motivated me even more to make these Almond Crescent Cookies. I originally intended to make these using hazelnuts, but after searching many stores, I was unable to find it. I ended up using almonds, and it turned out great. I enjoyed these cookies so much and I hope my family and friend will too. Happy Holidays everyone!
Almond Crescent Cookies
Prep time
Cook time
Total time
Author: Liza A
Serves: 62 cookies
Ingredients
- 1 cup butter, softened
- ½ cup icing sugar
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp salt
- 1 ½ cups ground almond
Coating
- 6 tbsp icing sugar
- 1 ½ tsp vanilla sugar
Instructions
- Preheat oven to 325°F. Line two baking sheets with parchment papers.
- In a large bowl, cream butter, gradually add ½ cup icing sugar and beat until light and fluffy. Add vanilla extract.
- In a medium bowl, sift together flour and salt , add ground almond and add to creamed mixture. Using 1 tbsp of the dough for each cookie, shape into crescents. Place on prepared baking sheets and bake for 25 minutes or until light golden brown.
- Combine 6 tbsp icing sugar and 1 ½ tsp vanilla sugar and toss to mix. While still warm, carefully remove cookies from the baking sheet and dip in vanilla sugar to coat.
- Let cool completely on racks and store cookies in an airtight container.
Notes
Recipe slightly adapted from “Canadian Christmas Cooking: The Classic Guide to Holiday Feasts”.
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