Vanilla kipferl | Viennese Crescents
Vanillekipferl, the delicate, crescent-shaped cookies dusted with a light sprinkle of powdered sugar, are a classic treat deeply rooted in the heart of European baking traditions.
Servings 30 cookies
Calories 69kcal
Cost $4
Ingredients
- ½ Cup unsalted butter
- ¼ Cup Granulated Sugar
- 2 Tablespoons Granulated Sugar
- 1 Teaspoon pure vanilla extract
- 1 ¼ Cups all-purpose flour
- ½ Cup walnuts
- ½ Cup powdered sugar
Instructions
For the Dough
- Cream the butter in your electric mixer bowl until light and fluffy. Scrape the sides of the bowl.½ Cup unsalted butter
- 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.¼ Cup Granulated Sugar, 2 Tablespoons Granulated Sugar, 1 Teaspoon pure vanilla extract
- Blend in the flour gradually. Scrape the bowl and ensure all the flour is incorporated.1 ¼ Cups all-purpose flour
- Blend in the nuts gradually. Scrape the bowl and ensure all the nuts are incorporated.½ Cup walnuts
- Blend in the flour gradually. Scrape the bowl and ensure all the flour is incorporated.
How to Roll the Dough
- Preheat the oven to 350°F.
- We like to weigh the dough so that all of the cookies are a uniform size. Ours weighed 13 grams which was perfect.
- 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.
- Place the crescents about 3/4 inch apart on an ungreased cookie sheet.
- Bake 12-15 minutes until lightly golden.Let them cool slightly.
- 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.½ Cup powdered sugar
- 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
Notes
Use vanilla sugar and powdered vanilla in this recipe for better flavor. Eliminate the pure vanilla extract in the ingredients above if you do.
To Freeze: For longer storage, freeze them for about a month. They are good long after that, but the powdered sugar will soak into the cookie, and it won’t look as pretty.
To Store: Package the cookies in airtight containers. Use rolled-up waxed paper to fill any open spaces in the container and a sheet between the layers of cookies. You can refrigerate for about a week.
Nutrition
Calories: 69kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 1mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 95IU | Vitamin C: 0.03mg | Calcium: 4mg | Iron: 0.3mg