Vanilla Crescent Cookies / Vanillekipferl:

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- 300 g flour
- 125 g sugar
- 1 teaspoon vanilla extract
- 3 egg yolks
- 125 g finely grated almonds
- 250 g butter
- powdered sugar

Cooking Instructions

Mix all of the ingredients except the powdered sugar together, then let the mixture rest for 1 hour in the fridge.

Form small moon crescent shapes with your hands (rolling motion) and place on an baking sheet lined with wax / baking paper.

Bake for 10 - 12 minutes at 175C - 190C.

While still hot, roll in the powdered sugar.

Let cool before storing.

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