Vanillekipferl (Crescent Almond Cookies)
These tender almond shortbread cookies are shaped like crescent moons and dusted with powdered sugar.
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2⅓ teaspoons vanilla extract
- 2⅓ teaspoons almond extract
- 2½ cups all-purpose flour
- 1 scant cup finely ground almonds
- 1 teaspoon salt
- 1 cup powdered sugar for dusting
Instructions
- Beat butter and granulated sugar until light and fluffy; mix in vanilla and almond extracts. In a separate bowl whisk flour, ground almonds, and salt; add to the butter mixture just until combined.
- Divide dough into 45 pieces, roll into balls, taper the ends, and bend into crescents. Refrigerate overnight (or freeze at least 1 hour) to help hold shape.
- Preheat the oven to 350 degrees F and line a baking sheet with parchment. Bake for 6 minutes, rotate the pan, then bake about 6 minutes more, until cookies lift cleanly from the parchment. Dust generously with powdered sugar while warm.
Notes
Recipe courtesy of Bake Bake Philly
