Polish Vanilla Cookies (Ciasteczka Waniliowe)

Polish Vanilla Cookies or Ciasteczka Waniliowe
Polish Vanilla Cookies or Ciasteczka Waniliowe. © 2010 Barbara Rolek licensed to About.com, Inc.
Ratings (9)
  • Total: 35 mins
  • Prep: 20 mins
  • Cook: 15 mins
  • Yield: 60 Cookies (30 servings)
Nutritional Guidelines (per serving)
120 Calories
8g Fat
11g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 60 Cookies (30 servings)
Amount per serving
Calories 120
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 18%
Cholesterol 14mg 5%
Sodium 69mg 3%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 7%
Protein 3g
Calcium 33mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This egg-free recipe for Polish vanilla cookies, or ciasteczka waniliowe (chahss-TETCH-kah vah-neel-YAW-veh), is made with ground almonds and vanilla bean, which gives them a rich nutty flavor.

They are formed into crescent shapes much like Polish rogaliki, except the latter calls for egg yolk. This crescent is also considered a Polish Christmas cookie.


  • 7 ounces butter (softened)
  • 1/2 cup sugar
  • 1 vanilla bean (scraped of its seeds)
  • 3 1/2 ounces ground almonds
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 to 2 tablespoons milk
  • 1 tablespoon confectioner's sugar
  • 1 tablespoon vanilla sugar

Steps to Make It

  1. Gather the ingredients and preheat oven to 350 F.

  2. In a large bowl, cream together the butter and sugar.

  3. Add the scraped seeds from the vanilla bean and the almonds, and mix again.

  4. In a separate small bowl, whisk together flour and baking powder.

  5. Add it to the butter-sugar mixture and thoroughly combine. If the dough is too dry and crumbly, add 1 to 2 tablespoons milk.

  6. On parchment-lined baking sheets, portion out small balls of dough.

  7. Roll into a pencil shape in the hands and then shape into small crescents. Bake 5 to 10 minutes or until bottoms are golden.

  8. In a small bowl, mix together the confectioner's sugar and vanilla sugar.

  9. While cookies are still on the baking pan, sprinkle with the sugar mixture.

  10. Let cool completely and serve or store in a tightly-covered container.