Christmas Viennese Crescent Cookies
Classic Viennese Christmas cookie. Soft and buttery with a dusting of snowy sugar.
Yield
72 servingsPrep
10 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| ¼ | cup |
cornstarch
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| 1 | large |
eggs
oor 2 egg yolks |
|
| 3 | tablespoons |
milk
or cream |
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
butter, unsalted
softened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 59 | ml |
cornstarch
|
|
| 1E+1 | ml |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| 1 | large |
eggs
oor 2 egg yolks |
|
| 45 | ml |
milk
or cream |
|
| 7.5 | ml |
vanilla extract
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
butter, unsalted
softened |
|
Directions
Mix flour, cornstarch, baking powder, and salt in a medium bowl. Set aside.
Mix egg, milk, and vanilla extract together in a small bowl or a measuring cup.
Cream sugar with butter until lightened and smooth.
Beat egg mixture into creamed butter until just combined.
Gradually add four mixture into egg butter mixture, and beat in slow speed until well combined, and dough forms.
Turn the dough out onto a lightly floured board and knead gently to shape into one soft dough.
Dough can be wrapped in plastic wrap and refrigerated up to 3 days or frozen up to 6 months.
Working with about 1 tablespoon dough at a time.
Roll each portion of dough into a ball.
Roll ball into a 3-inch length with tapered ends, turn ends down to form a crescent shape.
Repeat with remaining dough.
Place dough crescents about 1½ -inch apart on prepared cookie sheet.
Bake at 350℉ (180℃) degrees until golden, about 16 minutes.
While cookies are still warm, dip them in sifted icing sugar, then arrange on a wire rack to cool to room temperature.
Dip cooled cookies again in icing sugar.
