|Nutritional Guidelines (per serving)|
|Servings: 36 cookies (18 servings)|
|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.|
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, and yet others prefer them rolled in confectioners' sugar—it looks like they've been dusted with freshly fallen snow, which is so perfect for Christmas.
- 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.