Freshly baked vanilla crescents are rolled in a vanilla sugar mixture and placed on a black plate

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Delicate Vanillekipferl cookies

Name: Delicate Vanillekipferl cookies
Total time: 50 min
Yield: 4 Portions
Cuisine: Austrian
Ingredients: 200g Flour, smooth; 200g Butter; 70g Powdered sugar; 80g Walnuts, ground; 1pinch Sea Salt, Coarse; 1pinch Lemon Peel, Chopped; 100g Powdered sugar; 3tbsp. Bourbon Vanilla Sugar

40—50 Min

Bourbon Vanilla Sugar

Just like snow to the winter time, Vanillekipferl cookies belong to the holiday season! Here we'll show you how to make your own wonderfully crumbly cookies. And they're finished off with original bourbon vanilla sugar, of course!

Ingredients 4 Portions

200 gFlour, smooth
200 gButter
70 gPowdered sugar
80 gWalnuts, ground
1 pinchSea Salt, Coarse
1 pinchLemon Peel, Chopped
For rolling
- 100 gPowdered sugar
- 3 tbsp.Bourbon Vanilla Sugar

Preparation

1
On a work surface, knead the sieved flour, powdered sugar, lemon peel, butter, walnuts and a pinch of salt into a smooth dough.
2
Shape into a sausage, cover and leave to rest in the refrigerator for one hour.
3
Shape the dough into small balls and mold into crescent shapes.
4
Preheat the oven to 180°C (356°F). Place the cookies on a baking sheet and bake for around 15 minutes until golden.
5
Combine the vanilla sugar and powdered sugar and toss the cookies in the sugar mixture while still warm.

Hint:
Replace the butter with margarine for a vegan version!