Imagine a cookie so delicate, so utterly divine, that it transports you straight to the charming cafés of Vienna with just one bite. These Vanillekipferln are not just any ordinary shortbread - they're a legendary Austrian treat that has been delighting taste buds for generations. Buttery, nutty, and dusted with a cloud of powdered sugar, these crescent-shaped delights are the ultimate melt-in-your-mouth experience that will elevate your baking game and impress everyone from family to the most discerning dessert connoisseurs.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Austrian
Serves: 36 crescents
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1 cup ground hazelnuts
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Additional powdered sugar for dusting
Instructions
- Remove butter from refrigerator 30 minutes before baking to soften at room temperature. Ensure all ingredients are at room temperature for optimal mixing.
- In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy, using an electric mixer. Mix for approximately 3-4 minutes until the mixture becomes pale and smooth.
- Add vanilla extract to the butter mixture and blend thoroughly, ensuring even distribution of flavor.
- In a separate bowl, combine all-purpose flour, ground hazelnuts, and salt. Sift these dry ingredients together to remove any lumps and ensure even mixing.
- Gradually add the dry ingredient mixture to the butter mixture, mixing on low speed until a soft, cohesive dough forms. Be careful not to overmix.
- Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up, making it easier to shape.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Remove dough from refrigerator. Pinch off small portions (about 1 tablespoon) and roll into small logs, then shape into crescent shapes with slightly tapered ends.
- Place crescents on prepared baking sheets, spacing them about 1 inch apart. The cookies will not spread much during baking.
- Bake in the preheated oven for 12-15 minutes, or until the edges are very lightly golden but the centers remain pale.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes. While still warm, carefully roll each crescent in powdered sugar.
- Transfer cookies to a wire rack and allow to cool completely. Once cooled, dust again with additional powdered sugar for a traditional finish.
- Store in an airtight container at room temperature. These cookies will keep well for up to 1 week and often taste even better after a day or two.
Tips
- Temperature is key! Let your butter soften naturally at room temperature for the smoothest, most luxurious dough.
- Don't skip the chilling step - refrigerating the dough makes it much easier to shape and prevents spreading during baking.
- Use fresh, finely ground hazelnuts for the most intense nutty flavor.
- Be gentle when rolling in powdered sugar - do this while the cookies are still warm for the best coating.
- For extra authenticity, use a vanilla bean or high-quality vanilla extract.
- These cookies actually improve with time, so don't be afraid to make them a day ahead of serving.
- Store in a single layer to prevent the delicate crescents from breaking or losing their beautiful shape.
Nutrition Facts
Calories: 71kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
