VANILLEKIPFERL (AUSTRIAN VANILLA CRESCENT COOKIES)
Popular throughout Europe, these shortbread cookies are of Austrian origin and their vanilla-infused flavor and melt-in-your-mouth texture are sure to win you over!
Provided by Kimberly Killebrew
Categories Dessert
Time 27m
Number Of Ingredients 11
Steps:
- Place all of the ingredients in a large bowl and knead until thoroughly combined. Unless you're using the egg yolks the dough will be pretty dry and flaky, like shortbread cookie dough. Shape the dough into a log and wrap with plastic wrap. Chill in the refrigerator for at least an hour.
- Preheat the oven to 350 degrees F.
- Cut off small pieces of the dough and shape them into crescents. Place the crescents onto a non-stick or parchment-lined cookie sheet. Bake on the middle rack for 12-15 minutes (depending on the size of the crescents) or until the edges begin to turn golden.
- Combine the powdered sugar and vanilla sugar. Let the cookies sit for one minute and then use a sifter to dust them with the vanilla-powdered sugar while they're still hot. Let the cookies cool completely and then give them a second dusting.
- Stored in an airtight container in a cool place, these cookies will keep for several weeks.
Nutrition Facts : ServingSize 1 cookie, Calories 94 kcal, Carbohydrate 9 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 40 mg, Sugar 3 g
VIENNESE CRESCENT COOKIES
Viennese crescent cookies are a tradition in Austria. They're made with hazelnuts, shaped like a half-moon, and dusted with confectioners' sugar. One nibble and we think you'll understand why they're a classic.
Provided by Ruth Reichl
Categories Dessert
Time 4h
Number Of Ingredients 7
Steps:
- In an airtight container, combine the confectioners' sugar and vanilla bean and let stand, covered, for at least 24 hours. Sift before using. (The vanilla sugar will keep in an airtight container at room temperature for up to several months.)
- In a food processor or high-powered blender, pulse together the flour, 1/4 cup confectioners' sugar, salt, and hazelnuts until the nuts are finely ground, about 30 seconds. Add the butter and pulse just until a dough forms. If the dough is crumbly, you may need to pulse it a little longer until it forms a dough. Turn the dough onto your work surface and gently form it into a ball and then flatten it into a disk. Wrap it in plastic wrap or wax paper and refrigerate for at least 2 hours and up to 24 hours.
- Preheat the oven to 350°F (175°C). Adjust the oven rack to the center of the oven.
- Roll level tablespoons of dough (about 18 grams) into balls. Then roll each ball on a smooth surface into a 3-inch log with slightly tapered ends. Bend each log to form crescents and arrange them about 1 inch apart on baking sheets.
- Bake the cookies until the edges are pale golden, 12 to 15 minutes.
- Transfer to a wire rack to cool slightly, about 2 minutes.
- Sift enough vanilla confectioners' sugar onto a rimmed baking sheet to cover the bottom.
- Carefully transfer the slightly cooled baked crescent cookies to the sugared baking sheet and sprinkle with enough sugar to coat completely. Move the crescents to wire racks to cool completely. (The cookies keep, layered between sheets of wax or parchment paper, in an airtight container at room temperature for up to 5 days.)
Nutrition Facts : ServingSize 1 cookie, Calories 117 kcal, Carbohydrate 12 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 25 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 4 g
VIENNESE ALMOND CRESCENTS
Rooted in tradition, these Viennese Almond Crescents are deeply reminiscent of the cookies your grandma use to make-it might even be the same exact recipe. All it takes is one bite of these light and airy cookies and memories of Christmases past will come flooding back. Dusted with powdered sugar like fresh fallen snow, we think it's almost impossible to eat just one of these melt-in-your-mouth masterpieces. This traditional Austrian dessert can be enjoyed after dinner with a hot cup of coffee and can be the standout treat on your Christmas cookie tray. The secret for the delicate crumb of these cookies? Almond meal-try making your own in a food processor with sliced almonds and sugar. For a flavor boost, try adding a splash of almond extract to the dough. Nothing compares to these sweet little crescent moons, and once you try this recipe, we think you'll be making these for many Christmases to come.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 40
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Line 2 large cookie sheets with cooking parchment paper.
- In small bowl, mix flour, almond meal and salt, stirring well with wire whisk. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy, about 4 minutes. Gradually add flour mixture to butter mixture, beating until blended. Refrigerate 10 minutes.
- Shape dough into 40 (2-inch) logs; bend logs to form crescent shape. Place crescents 2 inches apart on cookie sheets. Bake 12 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks; sprinkle cookies with powdered sugar.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 55 mg
VIENNESE CRESCENT HOLIDAY COOKIES
These cookies have been a Christmas family favorite for 20 years. Flaky and buttery, they are worth the effort. Almonds can be substituted for hazelnuts.
Provided by Debby Hawkins
Categories World Cuisine Recipes European Austrian
Time 1h25m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large mixing bowl, combine flour, butter, nuts, 1/2 cup confectioners' sugar, salt, and vanilla. Hand mix until thoroughly blended. Shape dough into a ball. Cover and refrigerate for 1 hour.
- Meanwhile, place sugar in a bowl or small container. With sharp chef's knife, split vanilla bean lengthwise. Scrape out seeds, and mix them into the sugar. Cut pod into 2 inch pieces and mix into sugar.
- Remove dough from refrigerator and form into 1 inch balls. Roll each ball into a small roll, 3 inches long. Place rolls 2 inches apart on ungreased cookie sheet, and bend each one to make a crescent shape.
- Bake 10 to 12 minutes in the preheated oven, or until set but not brown.
- Let stand 1 minute, then remove from cookie sheets. Place hot cookies on a large sheet of aluminum foil. Sprinkle with prepared sugar mixture. Turn gently to coat on both sides. Cool completely and store in an airtight container at room temperature. Just before serving, coat with more vanilla flavored sugar.
Nutrition Facts : Calories 94.7 calories, Carbohydrate 11.2 g, Cholesterol 10.2 mg, Fat 5.3 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 33.5 mg, Sugar 6.8 g
VIENNA CRESCENTS
I have to thank my Grandma Schatz for these delectable cookies. I always bake them to take to parties and Open Houses during the Christmas holidays, but these are wonderful any time of year! You can substitute ground walnut meats if that's easier, but the toasted hazelnuts taste amazing!
Provided by Divaconviva
Categories Dessert
Time 1h15m
Yield 6 Dozen, 72 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees Farenheit.
- Grind the nuts (A mouli grater works quickly and easily).
- Work butter and sugar in a bowl until creamy.
- Add flour, salt, vanilla and nuts; mix until well blended.
- Using your hands, take ball of dough the size of a medium orange, and work it on the counter using both hands, rolling it until it looks like a rope, almost ½ inch thick. I have never chilled the dough, but you might chill it if you find it easier for handling it.
- Cut into three-inch lengths.
- Place on ungreased cookie sheet, either on foil or parchment paper, curving them into "C" shapes about one inch apart, and bake 18 to 20 minutes.
- Cool crescents until cool enough to handle, and roll in confectioner's sugar, pressing gently so as not to break them, until completely covered.
- Makes about 6 dozen cookies.
- TOASTING HAZELNUTS: Preheat oven to 350 degrees. Place hazelnuts in single layer on cookie sheet and toast until the skins begin to split, about 10 minutes. Rub the warm nuts vigorously with a clean kitchen towel to remove the skins. Return nuts to the pan and toast until fragrant and golden brown, about 2 - 3 minutes more. (Remember to turn oven down for the cookies.).
Nutrition Facts : Calories 58.1, Fat 3.7, SaturatedFat 1.7, Cholesterol 6.8, Sodium 30.7, Carbohydrate 5.8, Fiber 0.3, Sugar 2.9, Protein 0.7
VIENNESE CRESCENTS
The following recipe came from the original edition of ''The New York Times Cook Book'' and was published on Dec. 18, 1955, when Nika Hazelton, the food writer, said it was the greatest cookie recipe ever devised.
Provided by Nancy Harmon Jenkins
Categories dessert
Time 35m
Yield 72 crescents
Number Of Ingredients 6
Steps:
- Chop vanilla bean. Pound it in a mortar or pulverize it in an electric blender with about one tablespoon of the confectioner's sugar. Mix with the remaining confectioners' sugar. Cover and let stand, preferably overnight. Reserve while cookies are baked.
- Preheat oven to 350 degrees.
- Cut walnuts with a sharp knife into very small pieces. Pound the pieces to a paste, using mortar and pestle.
- With a wooden spoon or the fingers, mix walnuts, butter, granulated sugar and flour to a smooth dough. Shape dough, about a teaspoon at a time, into small crescents about one and a half inches in diameter.
- Bake on an ungreased cookie sheet until lightly browned, or 15 to 18 minutes. Cool one minute. While still warm, roll cookies in prepared vanilla sugar.
Nutrition Facts : @context http, Calories 54, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 2 milligrams, Sugar 3 grams, TransFat 0 grams
VIENNESE CRESCENTS
This recipe came from one of my earliest pastry assistants, Sandra, when we baked together at the Strathallan Hotel in Rochester, New York. We used to put them on cookie/petits four platters because they froze well. You can also dip them in chocolate, omitting the confectioners' sugar at the end.
Provided by Food Network
Categories dessert
Time 1h45m
Yield 6 dozen
Number Of Ingredients 6
Steps:
- Cream the butter and add the sugar and vanilla and beat to fluffy. Add the flour and nuts and mix in. Chill the dough for at least one hour. The more it's chilled the less it spreads during baking.
- Preheat oven to 350 degrees F.
- Shape the dough into tiny crescents using 1 teaspoon of dough for each cookie. Place them on an ungreased sheet pan in rows, leaving 1 inch in between for spreading and bake until golden brown, about 12 to 15 minutes.
- Let cool 5 minutes. Dredge them in confectioners' sugar.
VIENNESE CRESCENT COOKIES
Make and share this Viennese Crescent Cookies recipe from Food.com.
Provided by katemonster8
Categories Dessert
Time 2h
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 7
Steps:
- in a mixing bowl, combine flour, butter, nuts, confectioners' sugar, salt, and vanilla. hand mix until roughly blended.
- shape dough into a ball, cover, and refrigerate for 1 hour.
- preheat oven to 375 degrees.
- remove dough from fridge and form into 1 inch balls. shape each ball into a small log, about 3 inches long. place rolls 2 inches apart on an ungreased cookie sheet, curving each one into a crescent.
- bake for 10 to 12 minutes, or until cookies are set but not brown.
- let sit 1 minute, then remove from cookie sheet. place cookies on aluminum foil, then dust with 1 cup of sugar.
- store in an airtight container, then dust with remaining sugar just before serving.
Nutrition Facts : Calories 88.9, Fat 4.9, SaturatedFat 2.5, Cholesterol 10.2, Sodium 33.5, Carbohydrate 10.6, Fiber 0.4, Sugar 6.2, Protein 1
PATRICIA'S VIENNESE CRESCENTS
Provided by Patricia Reilly
Categories Cookies Dessert Bake Christmas Vegetarian Kid-Friendly Walnut Vanilla Shower Christmas Eve Party Butter Kidney Friendly Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 30 cookies
Number Of Ingredients 8
Steps:
- Using a small, sharp knife, split the vanilla bean lengthwise and scrape the seeds into a small bowl. Discard the pod. Add 1 tablespoon confectioners' sugar and use a mortar or the back of a spoon to pound and mix them together. Add the remaining confectioners' sugar and stir to combine. Cover and let stand at least 1 hour. DO AHEAD: Vanilla sugar can be made ahead and stored, in an airtight container at room temperature, indefinitely.
- Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F.
- Using a food processor, grind the walnuts into a chunky paste then transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the butter and sugar and beat on medium speed, scraping the bowl occasionally, until completely incorporated, about 2 minutes. Add the flour in 3 batches and stir until a smooth dough forms, about 2 minutes.
- On a lightly floured surface, shape heaping tablespoons of dough into 3- to 4-inch-long ropes, tapering the ends. Curve each rope into a crescent shape. Transfer to a baking sheet, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until light golden brown, 18 to 20 minutes. Let the cookies cool 2 to 3 minutes then carefully roll them in vanilla sugar and place on racks to cool completely. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.
More about "vienna crescents recipes"
AUSTRIAN VANILLA CRESCENTS (VANILLEKIPFERL) » LITTLE VIENNA
From lilvienna.com
GRANNY'S VANILLA CRESCENTS - VIENNA SUNDAY KITCHEN
From vienna-sunday.kitchen
AUSTRIAN VANILLA CRESCENTS (VANILLEKIPFERL) RECIPE ON FOOD52
From food52.com
VIENNESE CRESCENT COOKIES - RIVER CRUISES
From vikingrivercruises.com
CAROLINE'S VIENNA CRESCENTS - RECIPE - COOKS.COM
From cooks.com
VIENNA CRESCENTS - BIGOVEN
From bigoven.com
VANILLEKIPFEL ~ VIENNESE VANILLA CRESCENTS RECIPE ON FOOD52
From food52.com
VANILLA KIPFERL (CRESCENT-SHAPED VANILLA COOKIES) - VIENNA.INFO
From wien.info
VANILLEKIPFERL (AUSTRIAN VANILLA CRESCENT COOKIES) - CURIOUS CUISINIERE
From curiouscuisiniere.com
RECIPES > BAKED GOODS > HOW TO MAKE VIENNA CRESCENTS
From mobirecipe.com
VIENNESE VANILLA CRESCENTS RECIPE - FOOD CHANNEL
From foodchannel.com
VIENNA CRESCENTS/SLP | BAKED GOODS | QUENCH MAGAZINE
From quench.me
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #cuisine #preparation #for-large-groups #hand-formed-cookies #desserts #european #austrian #cookies-and-brownies #number-of-servings #4-hours-or-less
You'll also love