Czech Vanilla Crescents (Vanilkove Rohlicky) Recipe

Czech Vanilla Crescents
Claire Cohen
Ratings (9)
  • Total: 60 mins
  • Prep: 20 mins
  • Cook: 40 mins
  • Yield: 3 dozen Crescents (18 servings)
Nutritional Guidelines (per serving)
221 Calories
19g Fat
10g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 3 dozen Crescents (18 servings)
Amount per serving
Calories 221
% Daily Value*
Total Fat 19g 24%
Saturated Fat 7g 36%
Cholesterol 27mg 9%
Sodium 81mg 4%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 8%
Protein 4g
Calcium 54mg 4%
*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 recipe for Czech vanilla crescents or vanilkove rohlicky is popular year-round, but especially at Christmas time when they become part of vánoční cukrový (vah-NAWTCH-nee tsoo-KRAW-vee), or Christmas sweets.

Some people like to roll these in vanilla sugar while they are still hot, but I prefer them rolled in confectioners' sugar. It looks like they've been dusted with freshly fallen snow -- so perfect for Christmas!


  • 8 ounces butter (room-temperature)
  • 5 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon water
  • 2 cups flour (all-purpose)
  • 1/2 teaspoon salt
  • 2 cups almonds (finely chopped, or hazelnuts)
  • Garnish: confectioners' sugar

Steps to Make It

  1. Heat oven to 325 F. In a large bowl, cream 8 ounces room-temperature butter and add 5 tablespoons sugar, 2 teaspoons vanilla and 1 tablespoon water and cream again.

  2. In a separate small bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon salt, and add to creamed mixture, combining thoroughly. Add 2 cups finely chopped nuts of choice until completely incorporated.

  3. Form walnut-size pieces of dough into crescent shapes on parchment-lined baking sheets. Bake 15 to 20 minutes or until golden brown on the bottom.

  4. Allow cookies to cool 2 minutes on the baking sheet. And then, while still warm, roll in confectioners' sugar or vanilla sugar.

  5. When cookies are completely cool, again roll in confectioners' sugar or vanilla sugar. Transfer to an airtight container. These will keep several weeks.

More Czech Christmas Cookie Recipes

  • Basic Christmas Cookie Recipe: This basic Czech cookie is known as susenky and it can be formed into myriad shapes, some filled, so you'd never know it came from the same recipe.

  • Butter Cookie RecipeKnown as maslove pecivo in Czech, these cookies can be forced through a press or rolled into balls and indented to make thrumbprints and then topped with a cherry or nuts.

  • Black and White Cookies RecipeThese are known as linecke testo dvoubarevne in Czech and are made with chocolate and vanilla doughs in various arrangements -- pinwheels, checkerboards and more.

  • Pirouette Cookies RecipeThese Parisian cookies are called parizske pecivo in Czech. In the States, they are known as pirouettes made by tightly rolling cookies while still warm.

  • Bears' Paws Recipe: In medvedi tlapicky, a cocoa-flavored dough is baked in madeleine pans and the cooled cookie ends are dipped into melted chocolate and four almond "claws" are inserted into the paw.