My absolute favorite cookies, vanilla crescents, my great-grandmother’s old recipe!

150 g powdered sugar
250 g butter
That’s wonderful! Vanilla crescents (vanilla horns) are truly an indispensable part of Christmas baking and often associated with the fondest family memories. Great-grandmother’s recipes are always the best! Her recipe seems very classic and rich in butter. Here is a detailed and tried-and-tested recipe for vanilla crescents, using her measurements for powdered sugar and butter as a base:

🌙 Grandma’s Irresistible Vanilla Crescents This recipe uses ground nuts (usually almonds or hazelnuts) which give the crescents their typical texture and rich flavor. 1 📝 Ingredients Ingredient Amount Notes Unsalted butter 250 g Cold, cut into small cubes.

Powdered sugar 150 g For the dough. Flour (plain) 300 g Ground nuts 100 g Roasted almonds or hazelnuts. Egg yolks 2 pieces From large eggs. Salt 1 pinch For rolling: Powdered sugar approx. 100 g Sifted vanilla sugar, 2-3 packets or approx. 2 tbsp homemade vanilla sugar. 👩‍🍳 Preparation 1. Prepare the dough Mix the dry ingredients:

Mix flour, ground nuts, and a pinch of salt in a large bowl. Add the wet ingredients: Add the cold butter in cubes, the powdered sugar, and the egg yolks. Knead: Quickly knead all ingredients into a smooth dough. Important: Do not knead for too long, so that the butter does not get too warm – otherwise, the crescent cookies will be hard. Chill: Shape the dough into a ball, wrap it in cling film, and let it rest in the refrigerator for at least 1 hour, preferably 2 hours. 2. Shaping and baking

Prepare: Preheat the oven to 170°C (340°F) top/bottom heat. Line baking sheets with parchment paper. Shaping: Remove the dough from the refrigerator and divide it into small portions. Form small rolls (approx. 5–6 cm long) from each portion of dough, tapering them at the ends. Then bend these into small half-moons. Tip: If the dough is crumbly while rolling, warm it briefly with your hands. Baking: Place the crescent rolls on the prepared baking sheet, leaving some space between them. Bake in a preheated oven for 10–12 minutes.

The crescent rolls are done when the tips are lightly browned, but the rest is still pale. Be careful when removing them: The crescent rolls are very fragile when they are hot! Rolling: Preparation of the sugar: Mix powdered sugar and vanilla sugar in a shallow bowl and sift. Rolling: Immediately remove the crescent cookies from the baking sheet while they are still warm and carefully roll them all over in the powdered sugar-vanilla mixture. Cooling: Let the finished vanilla crescent cookies cool completely on a wire rack. They taste best after they have been stored in a tin for 1-2 days! Would you like to know a trick to prevent the crescent cookies from breaking while rolling them?