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Vanillegipfeli: Swiss Vanilla Crescent Cookies

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Course: Dessert
Cuisine: Swiss
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup butter softened
  • 1/2 cup brown sugar powdered
  • 1/2 tsp vanilla extrace
  • 1 1/2 cups almond meal ground almonds
  • 2 cups flour
  • vanilla sugar to coat finished cookies

Equipment

  • 1 baking pan
  • 1 mixing bowl
  • 1 blender

Method
 

  1. Powder the sugar in a blender. Then combine the butter and sugar in a large bowl and beat together until the mixture is nice and creamy. Stir in the vanilla extract. Then add the flours.
  2. Divide the dough into three equal parts. Press each portion into a cylinder and wrap in plastic wrap. The dough won’t stick together very well. Be careful not overwork it— just sort of gently mush it together into rolls. Then refrigerate for at least an hour.
  3. Once the dough has chilled, preheat the oven to 350 degrees Fahrenheit. Slice the dough and roll the pieces into little cylinders, then shape into crescents. The dough is very fragile and breaks easily, so be gentle.
  4. Bake for 10-12 minutes, or until the edges just turn slightly brown.
  5. When the cookies are finished baking, let them cool a bit. Then coat liberally in vanilla sugar.

Notes

This recipe is adapted from The Helvetic Kitchen.