Viennese Crescent Holiday Cookies

Viennese Crescent Holiday Cookies

85

"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."

Ingredients

1 h 25 m servings 95 cals
Serving size has been adjusted!

Original recipe yields 48 servings

Adjust

Nutrition

  • 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

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

85
  1. 112 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

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 ...

Most helpful critical

I'm only giving these 2 in case it was operator error! These cookies were dry and had NO flavor! The dough was very hard to work with also, too crumbly to really shape nicely in my opinion. I di...

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 ...

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 co...

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 dissol...

This is the recipe I've used for years, minus the vanilla bean in the sugar, and using ground pecans inplace of the hazelnuts. My children love these cookies so much that one year when I didn't...

I don't use the vanilla bean - too much work. Just use a good quality pure vanilla extract when you make the dough, I prefer Mexican vanilla. Also, if you use an electric mixer to mix the doug...

Just like my Oma, I used walnuts instead of the hazelnuts. Always a wonderful Christmas tradition and incredibly delicious. Thanks Deb!

I make this recipe without the nuts and love it. I keep the dough in the fridge and make a few at a time to have with coffee. I love how it melts in your mouth and it tastes great with the cof...

My mom always made those with almonds for xmas and tea parties and it was my fav cookie. she dipped the ends in choc and so do I.

Delicious and easy recipe!!! * * * * *