|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 2g||8%|
|*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.|
While these Czech vanilla crescents or vanilkove rohlicky are made year-round, they are especially popular at Christmas time when they become part of vánoční cukrový (vah-NAWTCH-nee tsoo-KRAW-vee) or Christmas sweets. Vanilla crescents are also popular Christmas cookies in Germany and Austria where they are called Vanillekipferl.
You can use the food processor to finely chop the almonds (or hazelnuts), just make sure you don’t overprocess them, or they will turn into a paste.
Shaping the cookies into crescents takes a bit of practice but no worries if they don’t look perfect the first time, they will still be delicious. If the dough is very soft and difficult to handle, briefly place it in the fridge or freezer. just long enough to firm it up a bit. That will make it easier to shape the crescents.
Some people like to roll the crescents in vanilla sugar and yet others prefer them rolled in confectioners' sugar which is perfect for Christmas because it looks like they've been dusted with freshly fallen snow.
In this recipe the baked cookies are rolled in sugar twice, once while still warm, and a second time after they have completely cooled. Use a spatula to lift them off the baking sheet and handle the warm cookies very gently as they crumble easily. The cookies will firm up as they cool so you don’t have to be quite as careful during the second rolling in sugar.
Store the cookies in an airtight container. They keep for several week but like all buttery cookies, they taste best within a week. The cookies can also be frozen, stacked in layers in airtight containers with wax paper between each layer.
- 8 ounces butter (room-temperature)
- 5 tablespoons sugar
- 2 teaspoons vanilla extract
- 1 tablespoon water
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 cups almonds (or hazelnuts, finely chopped)
- Garnish: vanilla sugar or confectioners' sugar
Gather the ingredients. Pre-heat oven to 325 F.
In a large bowl, cream together the butter and add sugar, vanilla, and water.
In a separate small bowl, whisk together all-purpose flour and salt and add to the creamed mixture, combining thoroughly.
Add chopped nuts of choice and mix until completely incorporated.
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.
Allow cookies to cool 2 minutes on the baking sheet. And then, while still warm, roll in confectioners' sugar or vanilla sugar.
When cookies are completely cool, again roll in confectioners' sugar or vanilla sugar.
Serve and enjoy!
- If not serving right away, transfer to an airtight container. They will keep several weeks.