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 vanilla 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.
Here is a larger photo of Polish Vanilla Cookies.
- 7 ounces butter (softened)
- 1/2 cup sugar
- 1 vanilla bean (scraped of its seeds)
- 3 1/2 ounces almonds (ground, not chopped)
- 2 cups flour (all-purpose)
- 1/2 teaspoon baking powder
- 1-2 tablespoons milk
- 1 tablespoon sugar (confectioners')
- 1 tablespoon sugar (vanilla, mixed with the confectioners' sugar)
- Heat oven to 350 degrees. In a large bowl, cream together 7 ounces softened butter and 1/2 cup sugar. Add scraped seeds from 1 vanilla bean and 3 1/2 ounces ground (not chopped) almonds, and mix again.
- In a separate small bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon baking powder. Add it to the butter-sugar mixture and thoroughly combine. If the dough is too dry and crumbly, add 1 to 2 tablespoons milk.
- On parchment-lined baking sheets, portion out small balls of dough. Roll into a pencil shape in the hands and then shape into small crescents. Bake 5 to 10 minutes or until bottoms are golden.
- Mix 1 tablespoon confectioners' sugar mixed with 1 tablespoon vanilla sugar. While cookies are still on the baking pan, sprinkle with sugar mixture. Let cool completely. Store in a tightly covered container.
|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||4 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||2 g|