a bag of flour

Vanilla crescent cookies, or Vanillekipferl, are arguably among the most popular Christmas cookies in Europe.

And how could they not be? Tender, crumbly, slightly sweet almond cookies rolled in fragrant vanilla sugar, it simply doesn’t get any better than this.

Vanillekipferl as we know them today are said to have originated in Vienna, Austria, though their history is a little obscure.

What we do know for certain is that they became wildly popular after two German chemists, Wilhelm Haarmann and Ferdinand Tiemann, discovered a way to produce artifical vanilla aroma. The two scientists first succeeded in synthesizing vanillin from coniferin in 1874, paving the way for the industrial production of inexpensive vanilla aroma.

Whether you are using artificial vanilla extract or real vanilla pulp, almonds or hazelnuts; these delicate, aromatic cookies will have you wondering why they are only being made around Christmas.

Tips: If you don’t have a real vanilla bean on hand, you can also use vanilla sugar. If you would like to use liquid vanilla extract instead, add it to the dough only and coat the cookies in plain sugar (the extract will moisten the sugar and cause it to form clumps). If you don’t happen to own a spice grinder or food processor, you can use baker’s sugar (superfine sugar) or even powdered sugar.

Here’s what you’ll need:

• 6 ounces sugar
• 1/2 vanilla bean
• 8 ounces butter
• 3.5 ounces ground almonds
• 10 ounces all-purpose flour
• pinch of salt

1. Combine sugar and vanilla pulp in a spice grinder or food processor. Pulse until sugar is almost as fine as powdered sugar. Set aside.
2. In the bowl of a stand mixer, combine butter, half of the vanilla sugar mixture, and ground almonds. Mix with paddle attachment until well combined and creamy.
   
3. Add flour and salt. Knead by hand until a soft, homogenous dough forms.
   
4. Wrap dough in plastic wrap and transfer to fridge to firm up for at least 1 hour.
5. Preheat oven to 350°F. Fill remaining vanilla sugar mixture into a flat dish.
6. Pinch off walnut sized dough balls, roll balls into sausages and bend them into crescents.
   
7. Bake at 350°F until the tips are starting to turn golden brown, about 12-15 minutes.
   
8. Roll warm cookies in vanilla sugar until completely coated. Transfer to a cooling rack and let cool completely.
   

Enjoy!