The other day I was making Pecan Sandies, and while I studied the ingredients of the dough, I realized it was almost identical to the German Vanilla Crescents
Vanilla Crescents are a real classic and one of the most popular Christmas cookies. In this recipe, the crescents are easy to make, and will melt in your mouth, just like my Oma and Mother made them
A shortcrust dough that includes ground almonds, hazelnuts, walnuts or pecans.This is quickly kneaded together and the dough is shaped into small crescents (or balls). Make sure not to let the ends get too thin
Knead everything into a shortcrust pastry, wrap in cling film and leave to rest for 1 hour in the fridge before processing, take it out. If the dough is too cold, the rollers tear easily. Knead again in portions with both hands and roll into thin strands with a little flour and divide into pieces 6-7 cm or 2 3/4″ long.
With 8 fingers on both hands, without your thumbs, roll the ends a little thinner, (make sure not to let the ends get too thin). Form little crescents. Place on the baking sheet on baking paper.
Bake at 350 F degrees top and bottom heat for 12-15 minutes until the ends take on a slight colour.
Another tip for shaping: roll a ball out of each divided piece of the strand with your hands, roll it up and down with the palms of your hands to form a “sausage”, then put it down and briefly roll both ends a little thinner, that works better and faster
After baking, leave to cool for about 3 minutes so that they firm up a little, and roll carefully and immediately while still warm in confectioner or granulated sugar that has been mixed well with vanilla sugar (to taste) in a deep plate or bowl. Also works well with 2 spoons.
Dr. Oetger Vanilla sugar (the latter is optional). Repeat this process a second time. This is the only way the vanilla crescents get their characteristic “sugar coating”.
In a medium bowl cream together the sugar with the softened butter until smooth.
Add the water and vanilla.
Mix in the sifted flour.
Add the ground nuts and stir.
Shape dough into a log and wrap in plastic wrap.
Refrigerate dough for at least for 1 to 2 hrs.
Preheat oven to 350 F
Remove the dough from the refrigerator, unwrap and cut off small pieces of dough.
You can now form crescents, or make small walnut size balls
Place crescent or balls on a parchment lined or a non-stick cookie sheet.
Bake on the middle rack for about 12 to 15 minutes until edges begin to turn golden.
Remove from oven and let cool for 5 to 10 minutes on a wire rack while still warm.
With a sifter cover the crescents with powdered sugar.
Repeat the sugar coating a second time.
Another tip for shaping: roll a ball out of each divided piece of the strand with your hands. Then roll it up and down with the palms of your hands to form a “sausage”, then put it down and briefly roll both ends a little thinner, that works better and faster
After baking, sprinkle the crescents, while they are still warm ,with a mixture of powdered sugar and DR. Oetker Vanilla sugar (the latter is optional). Repeat this process a second time. This is the only way the vanilla crescents get their characteristic “sugar coating”.