Best Vanilla Crescent Cookies Recipes

VANILLA CRESCENT COOKIES

Steps:

• In a large bowl, cream butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in vanilla and lemon zest. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Shape tablespoonfuls of dough into crescent shapes. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned., Place sugar in a food processor. Split vanilla bean and scrape seeds into food processor. Discard vanilla bean. Pulse mixture until combined. Transfer to a small bowl; stir in remaining confectioners' sugar. Coat warm cookies with sugar mixture. Cool completely on wire racks. Store in an airtight container.

VANILLA CRESCENT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place 1/4 cup of sugar and the vanilla bean in a food processor fitted with a metal blade. Pulse to chop the bean, then add walnuts. Pulse again until finely chopped. Remove from food processor. Add the butter and flour. Mix until well blended.
• Pinch off 1 inch square pieces of dough and shape into balls. Shape the balls into crescents, about 2 inches long. Place about 1/2 inch apart on cookie sheets.
• Bake for 10 minutes, then reduce oven temperature to 300 degrees F and bake for additional 10 to 15 minutes, until cookies are dry. Let cool on wire racks.

VANILLEKIPFERLN (VANILLA CRESCENT COOKIES)

Steps:

• Combine flour, 3/4 cup of the confectioners' sugar, almonds, 2 of the vanilla sugar packets, and salt on a clean surface, shape into a mound, then make a well in the center.
• Add butter and lemon extract to well.
• Using your fingers, work flour-nut mixture into butter until dough resembles coarse meal.
• Sprinkle milk over dough, knead until smooth, and shape into a ball.
• Cover with plastic wrap and refrigerate for 1 hour.
• Preheat oven to 350 degrees F.
• Sift remaining confectioners' sugar and vanilla sugar into a medium bowl and set aside.
• Divide dough into 16 equal pieces.
• Using your hands, roll each piece of dough out on a clean surface into 3/4 inch thick ropes.
• Cut ropes crosswise into 2-1/2 inch pieces, then gently pinch ends to round off edges.
• Shape pieces of dough into small crescents and transfer to parchment paper-lined baking sheets.
• Bake until goiden around edges, 12-14 minutes.
• Allow cookies to cool for 1 minute then transfer a few at a time to bowl of sugar and coat well.
• Transfer cookies to a rack to cool completely.
• Cookies may be stored in airtight containers for up to 1 week.