My mom got this recipe from my grandma, and now I have it from my mom – these vanilla crescents naturally taste best to me. They are also easy to make, just give it a try:
Extra tip:Leftover powdered sugar and vanilla sugar? Either save it for dusting other baked goods or use it for the next time you bake.
Read also: Recipe for apricot cookies – simple Christmas cookies
Photo by Sabine, meinhaushalt.at
Mix the ingredients for the dough, wrap in plastic wrap, and let it rest in the refrigerator for half an hour.
Then shape Kipferl from the dough; for this, handle the dough as little as possible and don't roll it for long.
If the dough gets too warm, it becomes very mushy.
If that happens, put it back in the refrigerator and wait until it firms up again.
Preheat the oven to 175 °C (347 °F) top and bottom heat.
Bake the finished crescents on a baking sheet lined with parchment paper for 15 minutes at 175 °C (347 °F) top and bottom heat.
In a bowl, mix the powdered sugar with the vanilla sugar and very carefully coat the still-warm Kipferl in the mixture.
Unfortunately the Kipferl break very easily, so again handle them as little as possible and don't leave them in the mixture for long.
Powdered sugar with vanilla sugar left over? Either save it for dusting other baked goods, or use it the next time you bake.
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