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Viennese crescent cookies

Another of my mother’s “famous” Christmas cookies.  These are melt-in-your mouth delicious because they are rather delicate.  I love the flavor of almonds with the dusting of confectioner’s sugar with a hint of cinnamon.  We always have these at Christmas but they can be made anytime of year.

Viennese crescent cookies

Another of my mother’s “famous” Christmas cookies.  These are melt-in-your mouth delicious because they are rather delicate.  I love the flavor of almonds with the dusting of confectioner’s sugar with a hint of cinnamon.  We always have these at Christmas but they can be made anytime of year.

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Ingredients

1 cup (2 sticks/226 grams)butter
1 cup (136 grams) ground unblanched almonds
1/2 cup (70 grams) confectioners sugar
2 cups (260 grams) sifted flour
1/8 teaspoon salt
pinch of salt
1 teaspoon vanilla
1/4 teaspoon almond extract
finish
1 cup confectioners sugar (more if necessary)
1/4 teaspoon cinnamon
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Viennese crescent cookies
  • time
    30 minutes
  • skill level
    Medium

Ingredients

  • finish

Directions

1
Done

Preheat oven to 375F (180C). Prepare baking pans with parchment paper.

2
Done

In the bowl of an electric mixer, cream the butter and gradually add the sugar until light and fluffy.

3
Done

Add all other ingredients (aside from the finish), mix well.

4
Done

Form dough into a ball, cover with plastic wrap and refrigerate for one hour.

5
Done

Remove from refrigerator, shape cookies into 1-inch (2.5cm) balls. With palm of hand roll into a 3-inch (7.5cm) log shape and then bend to form a crescent.

6
Done

Bake for 10 to 12 minutes until just lightly golden around edges.

7
Done

While cookies are in oven, in a bowl mix together the confectioner's sugar and cinnamon.

8
Done

Remove cookies from oven, allow cool for 1-2 minutes and then roll in the sugar and cinnamon mixture.