Vanilla Crescent Cookies
I can not imagine Christmas without this easy, nutty, melt-in-your-mouth, and extremely delicious vanilla crescent cookies.
Servings: 40
Ingredients
For the dough:
- 350 grams all-purpose flour (3 cups-3 Tbsp, 12.3 oz)
- 1 egg white lightly beaten, room temperature
- 100 grams ground walnuts (1 cup, 3.52 oz)(or ground almonds)
- 80 grams granulated sugar (1/3 cup+1 Tbsp, 2.8 oz)
- 200 grams butter or margarine (3/4 cup+2 Tbsp, 7.05 oz) room temperature
- 3 Tablespoons milk
- optional: 1 Tablespoon lemon juice
For dusting:
- 120 grams powdered sugar (1 cup)
- 2 Tablespoons vanilla sugar
Instructions
- For the dough place all of the ingredients in a large bowl and knead until thoroughly combined.
- The dough will be fairly dry and flaky. Shape the dough into a log and wrap with plastic wrap.
- Chill in the refrigerator for at least an hour or up to 2 days.
- Preheat the oven to 180 C (350 F). Line baking sheet with parchment paper.
- Cut off small pieces of the dough (15 grams max) and shape them into crescents.
- Place the crescents onto a baking sheet.
- Bake for 12-15 minutes, depending on the size of the crescents or until the edges begin to turn light golden.
- Combine the powdered sugar and vanilla sugar.
- Let the cookies sit for a few minutes 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.
- Stored in an airtight container in a cool place, these cookies will keep for several weeks.
Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!