|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||2%|
|Total Sugars 4g|
|Vitamin C 0mg||0%|
|*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.|
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.
7 ounces (3 1/2 ounces) unsalted butter, softened
1/2 cup sugar
1 vanilla bean, scraped of its seeds, or 1 tablespoon pure vanilla extract
3 1/2 ounces almonds, ground
2 cups all-purpose flour
1/2 teaspoon baking powder
1 to 2 tablespoons milk
1 tablespoon confectioners' sugar
1 tablespoon vanilla sugar
Gather the ingredients and preheat oven to 350 F.
In a large bowl, cream together the butter and sugar.
Add the scraped seeds from the vanilla bean (or vanilla extract) and the almonds, and mix again.
In a separate small bowl, whisk together flour and 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.
In a small bowl, mix together the confectioners' sugar and vanilla sugar.
While cookies are still on the baking pan, sprinkle with the sugar mixture.
Let cool completely and serve or store in a tightly covered container.