Merry Christmas Everyone!
So, Christmas Eve is finally (for some) and already (for others) here! The Advent period passed by so quickly, I didn’t find time to do everything I planned to or wanted to do 😔. Salted butter caramels, roasted almonds (I was so lucky to get some as a present though 😋) and gingerbread cookies were high on the to-do baking list. Oh well. I hope to be able to do some baking before the new year, not everything needs to be finished by Christmas Eve?
In Norway we have this concept of Romjul – meaning the week between Christmas and New Years Eve where we essentially celebrate Christmas the whole week. Maybe you want to bake something more, and why not try these Vanilla Crescent Cookies? They are light and airy and almost melt in your mouth, that’s how delicate they are!
Before I start the recipe, let me just take a moment to wish you Happy Holidays, a Merry Christmas from the bottom of my heart! 🎄🎅🏻
Recipe Vanilla Crescent Cookies
- 200 g butter, softened
- 90 g sugar
- 1 ts vanilla paste or the seeds from one vanilla pod
- 2 ts vanilla sugar
- 2 egg yolks (freeze the egg whites or use them for these)
- 100 g almond flour
- 250 g all purpose flour
For rolling the baked cookies in:
- 30 g suar
- 2 tbs powdered sugar
- 2 ts vanilla sugar
Beat the butter and the sugar until pale and fluffy. I use the paddle attachment of my stand mixer for this. Add the vanilla paste, vanilla sugar and the egg yolks and beat until the mixture is light in colour. Mix together almond flour and all purpose flour and add this to the butter mixture. Mix just until it comes together. Cover the dough with plastic wrap and let rest in the refrigerator for at least one hour.
Roll the dough into strips of about 0.5 inch thick and divide into 2 inch long pieces. Roll the ends of each piece to taper them and form into a crescent shape. Place cookies onto your baking sheet.
Place the sheet in the fridge for about 20 minutes. In the meantime, preheat the oven to 350°F.
In a small bowl, mix together the sugar, powdered sugar and vanilla sugar.
Bake the vanilla crescent cookies for about 10-12 minutes. Take the sheet out of the oven and let cool for just a few minutes before you roll each cookie in the sugar mixture. The hotter the cookie, the better the sugar adheres to the cookie – let me tell you, I have burned my fingers quite often during the years I’ve made these and used some strong language in the process😜.
Let cool completely and keep in a airtight container.