These vanilla crescents are a classic thing to find in a German bakery at Christmas time. They’re something you just can’t get enough of – that’s why this year they are one of the awaiting sweets on our cookie tray.

Recipe:

Shopping List for 70 Crescents

1 3/4 cup all purpose flour
3/8 cup granulated sugar
3/4 cup softened butter
7/8 cup ground almond
the inside from 1 vanilla bean
2 egg yolks
3/4 vanilla sugar (to coat the cookies)

Preparation Time: approx. 60 minutes

Directions for the vanilla crescents:

Mix the softened butter, sugar, flour, almonds and egg yolks. For the delicate vanilla taste scrape the inside from the vanilla bean and add to the mixture. Add the salt and mix, with the dough attachment, until your dough is formed – your dough is ready!

Cover your baking sheet with baking paper and begin forming your dough into half moon shapes about 2 ½ inches long. Don’t worry if the dough is a bit crumbly, it’s supposed to be that way so they crumble in your mouth when you eat them! If you’re having trouble forming them, roll each individual piece between your hands first for a bit and it should work better.

When you have them all formed and on the baking sheet bake for 15 minutes at 356 Fahrenheit. While they are baking, put your vanilla sugar in a bowl. When your vanilla crescents come out of the oven let them cool a bit but while they are still warm (so it sticks better) dip and cover them in the vanilla sugar.

So far, so finished – the vanilla crescents are already done.