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Viennese Crescent Holiday Cookies

Viennese Crescent Holiday Cookies

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    1 h 25 m
Debby Hawkins

Debby Hawkins

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

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  • Calories:
  • 95 kcal
  • 5%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 33 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Bake 10 to 12 minutes in the preheated oven, or until set but not brown.
  6. 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.
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Reviews

Patrice
210

Patrice

11/28/2007

I have made these as Christmas gifts every year and everyone waits for them! My recipe is a bit different--I use almonds (very finely chopped), and 1/4 c regular sugar for the mix. (My recipe doesn't call for vanilla bean). I bake at a low temp (300) for about 30 minutes. The cookies should be rolled in powdered sugar twice--the first roll does absorb, but the second stays white and fluffy. I use a plastic bag in a bowl filled with the powdered sugar for easier rolling. My brother used to call these "fuzzy cookies". A great cookie no matter!

Rachel
161

Rachel

12/15/2007

Amazing! For those who want to add the chocolate coating, I used the "chocolate covered strawberries" recipe. (Basically melt 8 oz of chocolate chips with 1 tablespoon of shortening. Dip cooled cookies into chocolate.) I really enjoyed these cookies plain & with chocolate! Hooray!!

Lisa
84

Lisa

11/28/2007

I made these with almonds as suggested by the submitter and they are quite good. I found one minute wasn't long enough for the cookies to cool before coating with sugar as the sugar just dissolved into the cookies. I waited until they were cool and rolled them in sugar again. These seem to freeze well.

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