These vanilla cookies are an Austrian delight called Vanillekipferl. They are made with finely ground almonds, shaped into crescents, and covered in powdered sugar!
I have a tradition each Christmas season…You’ll see me on the couch every evening with my little red book in hand reading A Christmas Carol by Charles Dickens. I just read a few pages of the book each night (which basically translates into “leave me alone, I’ll see you when I see you.”) Any-hoo, I love this gem of a book re-reminding me of the true spirit of Christmas.
Where am I going with this? Well, last night our family went to the musical A Christmas Carol at Hale Center Theater! Loved it! The theater puts on the musical every year and it’s always sold out. I was ecstatic to be able to get tickets for this year. It’s a round theater and there isn’t a bad seat in the house. The actors interact with the audience. It was fun to se the book put into a musical.
Which reminds me, I am so freaking excited for the movie Les Miserables that comes out Christmas Day! It looks so amazing and has some great actors in it. So how did I go from A Christmas Carol to Les Miserables? I was thinking of musicals, of course. Duh. It makes perfect sense, right?
So what does this have to do with fat little Vanilla cookies shaped like moons? Nothing. Other than the fact that I like to eat a snack while reading my book and this goes perfectly. These cookies are an Austrian delight called Vanillekipferl. They are made with finely ground almonds, shaped into crescents, and covered in powdered sugar!
- 2 1/4 cups flour
- 2 cups powdered sugar
- 1/2 cup blanched almonds, finely ground
- 3 packets (9 g) vanilla sugar (found in gourmet shops or you can make your own)
- 1/8 teaspoon salt
- 1 cup vegan butter, cut into small pieces
- 1/4 teaspoon lemon extract
- 1 tablespoon soy milk
- 1 cup powdered sugar to coat the cookies in
- In a large mixing bowl, combine flour, 3/4 cup powdered sugar, almonds, 2 vanilla sugar packets, and salt. Make a well in the center.
- Add butter and lemon extract in the wel.
- Using a pastry cutter, cut the flour mixture until it resembles course meal.
- Sprinkle milk over the flour mixture. Knead until smooth. Shape into a ball. Cover and refrigerate for 1 hour.
- Preheat oven to 350F.
- In a medium-size bowl, stir together the remaining powdered sugar and vanilla sugar packets. Set aside.
- Form small balls of dough (about 2 tablespoons large). Using your hands, roll each piece of dough into a rope and shape into a crescent moon. Gently pinch ends to round off edges. Place on a cookie sheet lined with parchment paper.
- Bake 12-14 minutes or until golden brown. Cool for 1 minute. Gently coat the cookies in powdered sugar. Transfer to a rack to cool.
- Store in an airtight container for 7-10 days.