WIENER VANILLEKIPFERL……a very popular Holiday cookie these are AUSTRIAN VANILLA CRESCENTS. This type of cookie is made all over the world for the Christmas season and sometimes for special occasions thru the year. Wedding Cookies, Greek Kourabiedes, American Almond Crescents, the list goes on but at their heart they are a butter cookie made with finely ground nuts in the dough. The nuts can be almond or walnut. The butter is always present and in the central European countries the Vanilla Sugar is an ingredient as well. Simply put, it’s granulated or fine granulated sugar infused with vanilla beans and is very fragrant. So why am I focusing in on this Viennese version? Well last Summer I visited Vienna and bought a cookbook, in German, called WEIHNACHTS BACKEREI…translates to CHRISTMAS BAKING.hoNice looking book, i had to buy it. Cost 6.75 Euros. One of the recipes is the Viennese crescent. I made them last Christmas using European butter and they were fantastic, so now I share this with you. The butter I suggest to really make them over the top delicious is butter from Europe. A little more costly for sure than U.S. butter but they are after all European butter cookies. A few European brands are LURPAK, from Denmark, FINLANDIA from Finland, KERRYGOLD, from Ireland. There’s also the US made in the European style PLUGRA. They are richer than the usual American butter. If you can’t find them the cookies will still be fantastic!
VIENNESE CRESCENTS TAKES: 3 hours YIELDS: 48-60