After spending the holiday season indulging in holiday-themed treats, I am “Christmas-Cookied” out by New Years. Anticipating that my family would be requesting a few fun treats for New Years Eve, I broke out a few of my favorite cookbooks. I sat down with my children flipping through page after page of delicious desserts. We earmarked a couple of recipes to try before the holiday break was over. First on our list was this recipe for Viennese Crescents.
I was looking for a light, crisp cookie after the endless amounts of cookies, cake and pies I tasted over Christmas. This cookie was exactly what I was looking for! Light, crispy and sweet. I was a little nervous trying to get the “crescent” shape right – especially after my husband walked in and asked what those “little bananas” were. I found it easiest to roll them into little logs, roll them through powdered sugar and then bend them into a U shape and pinch the ends a little before placing on the cookie sheet.
VIENNESE CRESCENT COOKIES
1/2 pound butter
3/4 cup confectioners’ sugar (plus more for coating)
2 cups flour
1 cup ground almonds or walnuts
1 teaspoon vanilla
Preheat oven to 325 degrees. Cream the butter, then add confectioners’ sugar, flour, nuts and vanilla and mix thoroughly.
Roll into little logs and shape into little crescents. Approximately 2 inches long and 1/4 inch thick.
Roll in confectioners’ sugar.
Bake on ungreased cookie sheets for 15-20 minutes, until just golden.
Cool and then dust with more confectioner’s sugar.
This recipe makes about 50 cookies. They store very well if you aren’t planning on eating them all at once (or if you are baking them in advance.)
Looking for more cookie recipes?
- No Stress Chocolate Chip Cookies
- Chocolate White Chocolate Chunk Cookies
- Thumbelinas – Jam Cookies
- Chocolate Crinkles Cookie RecipeHappy baking!