Cream butter and add sugar. Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook, YouTube and Pinterest. Cream together butter and sugar until light and fluffy. Add the shortening and 4 tablespoons butter; pulse until pea-size pieces form. Get recipes, tips and NYT special offers delivered straight to your inbox. Nancy Harmon Jenkins, "Recipes From a French Herb Garden", Nancy Harmon Jenkins, Elizabeth Schneider, About 2 hours, plus 2 days' refrigeration. drizzle chocolate glaze over cookies. . Add the almonds. Place them on an ungreased sheet pan in rows, leaving 1 inch in between for spreading and bake until golden brown, about 12 to 15 minutes. Place hot cookies on a large sheet of aluminum foil. While still warm, roll cookies in prepared vanilla sugar. In small bowl, mix flour, almond meal and salt, stirring well with wire whisk. Thank you for taking the time to comment, Inge. VIENNESE CRESCENT COOKIES Combine the following 1 cup ground pecans, 1 cup butter (must be butter), 3/4 cup sugar, 2 1/2 cups flour and 2 teaspoons vanilla. (View our complete collection of Christmas cookies. Chill 30 minutes and roll on board to 1/4 inch, cut in small rounds. What more is there to say? I found it was better to start them on the bottom rack of the oven and finish on the top one, that way they didn't spread out too much. 7) Bake on cookie sheets for about 23 minutes or until just faintly browned. Arrange them on ungreased baking sheets about one-half inch apart. European Using a small, sharp knife, split the vanilla bean lengthwise and scrape the seeds into a small bowl. Once the hour is up, preheat the oven to 350 degrees Fahrenheit and put parchment paper on your baking sheet. I added sparkly red sprinkles to the sugar to make it look more festive. Roll each ball into a small roll, 3 inches long. Prop Stylist: Randi Brookman Harris. (Remember to turn oven down for the cookies.). Here are 28 of our most-loved Christmas cookie recipes. I found I had better luck coating the cookies with sugar when they were barely warm. Combine flour and ground almonds; gradually add to creamed mixture and mix well. place rolls 2 inches apart on an ungreased cookie sheet, curving each one into a crescent. place rolls 2 inches apart on an ungreased cookie sheet, curving each one into a crescent. Let cool 5 minutes. Preheat the oven to 350F (175C). Discard hull, indeed. Soup And Salad. teaspoon finely shredded lemon peel. cup sugar. Cream together the butter and sugar. Food Stylist: Barrett Washburne. However, I assume the shape is important to the origin or tradition of the cookie. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the worlds best recipes, while also helping them become better, more competent cooks. 36 Hours in Vienna. Yield 72 crescents. Recipes: Sugar Cookies | Royal Icing | Buttercream Vanilla Icing, Melissa Clark developed this sticky, spicy, tangy gingerbread to be made ahead, so it tastes just as good two days after baking as it does on the same day. Made fresh daily. Refrigerate 10 minutes. 1 cup butter, softened 1/2 cup sugar 1 teaspoon vanilla extract 2 cups all-purpose flour 1 cup finely chopped pecans Confectioners' sugar In a large bowl, cream butter, sugar and vanilla until light and fluffy. , Web Ingredients 1 C (230 g) butter, softened plus extra for greasing C (96 g) sugar 1 tsp (5 ml) vanilla extract 1 tsp (5 ml) almond extract 3 lg egg yolks 1 C (85 g) ground almonds 1 C , Web Roll cookies Preheat oven to 375 degrees F and place parchment paper on 2 baking sheets, Shape cookies: Form dough into 1-inch balls. TOASTING HAZELNUTS: Preheat oven to 350 degrees. They were so good right then and then again in the morning with coffee and then again for an afternoon coffee! With sharp chef's knife, split vanilla bean lengthwise. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Place hot cookies on a large sheet of aluminum foil. store in an airtight container, then dust with remaining sugar just before serving. bake for 10 to 12 minutes, or until cookies are set but not brown. These little Viennese vanilla crescents are the real thing. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. shape dough into a ball, cover, and refrigerate for 1 hour. Add the butter and sugar and beat on medium speed, scraping the bowl occasionally, until completely incorporated, about 2 minutes. Let the cookies cool 2 to 3 minutes then carefully roll them in vanilla sugar and place on racks to cool completely. Transfer to a baking sheet, leaving about 2 inches between cookies. Mix on low speed to form a thick dough. Wishing you and yours all the magic of the season. Turn the dough onto your work surface and gently form it into a ball and then flatten it into a disk. Gradually add flour. There arent any notes yet. Cover and refrigerate 1 hour. Pre-heat oven to 350F (180C). In small bowl, mix flour, almond meal and salt, stirring well with wire whisk. Have you tried this recipe? Dr. Oetgers German Home Baking also uses Almonds. I like sturdy, hardy doughslike Davids chocolate chip cookies. Bake 10 to 12 minutes in the preheated oven, or until set but not brown. Linda, its 3 sticks, which is 12 ounces. Johnny Miller for The New York Times. Melissa calls for toasting the almond flour before. And as always, please take a gander at our comment policy before posting. cup slivered almonds, toasted. in a mixing bowl, combine flour, butter, nuts, confectioners' sugar, salt, and vanilla. Use the seeds for something special, use the hull for vanilla sugars. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The cookies kept really well. Bake i made these cookies today again as i have for years from the ny times cookbook and as usual, they are amazing. 1 1/4 c. flour 1 1/3 c. finely chopped walnuts Blend into above. Cool 1 minute. 87 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 1 gram protein; 8 milligrams sodium. Place 2 in. (The cookies keep, layered between sheets of wax or parchment paper, in an airtight container at room temperature for up to 5 days. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days. Jazz them up by adding mini chocolate chips, dried cranberries or a teaspoon of citrus zest. Peanut Free Use royal icing for the prettiest, sturdiest decorating, or buttercream icing for a messier, though arguably tastier, treat. After cooling completely, both batches were sturdy enough to move easily. Bake in the middle of the oven for 15 to 20 minutes or until lightly colored. This will take off most, but not all, of the skins. Small Plates, Nutrition Facts : Calories 90, Carbohydrate 10 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 55 mg, Web Dec 9, 2021 Make and bake the Viennese vanilla crescent cookies In a food processor or high-powered blender, pulse together the flour, 1/4 , Web Oct 26, 2017 Cut off small pieces of the dough and shape them into crescents. bars or coconut dream bars. I made these the other day for an office potluck party. The taste of the hazelnuts became more pronounced as the cookies sat. Using your hands, take ball of dough the size of a medium orange, and work it on the counter using both hands, rolling it until it looks like a rope, almost inch thick. Scrape down the sides of the bowl and add nuts, flour ** (add 2 cups to start and 1 tablespoon at a time (up to 8 tablespoons if needed See Note Above!) Immediately dump the hazelnuts onto a clean kitchen towel, fold the ends over the hazelnuts, and let them rest for about 10 minutes. Let me say up front: Im not a fiddly cookie kind of guy. Be the first to leave one. The dough came together easily. Nancy Harmon Jenkins, "Recipes From a French Herb Garden", Nancy Harmon Jenkins, Elizabeth Schneider, About 2 hours, plus 2 days' refrigeration. Do not be tempted to cut the vanilla bean in a food processor; it doesn't work. Be the first to leave one. While these were good the day they were made, they were much better the next morning with tea for breakfast. these links. Dont freak out. Beat on low until combined. I have been making Vanillekipferl with my grandmother and mother since I was a little kid in Germany. Step 1 Using a small, sharp knife, split the vanilla bean lengthwise and scrape the seeds into a small bowl. Add 1/2 cup of flour mixing after each addition. Mix with the remaining confectioners' sugar. I have never chilled the dough, but you might chill it if you find it easier for handling it. Place rolls 2 inches apart on ungreased cookie sheet, and bend each one to make a crescent shape. These tender cookies are Melissa Clark's version of the classic treats also known as Mexican wedding cookies, polvorones or Russian tea cakes. Add the flour and nuts and mix in. Cut walnuts with a sharp knife into very small pieces. Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live. Cut walnuts with a sharp knife into very small pieces. Bend each log to form crescents and arrange them about 1 inch apart on baking sheets. The cookies moistened as they sat. The cookies use ground nuts for flavor, either almonds and hazelnuts. It adds richness and stability to the custard dessert so that unmolding is a breeze. We used to put them on cookie/petits four platters because they froze well. Opt out or contact us anytime. Image. Chop vanilla bean. Visit www.rx4funtravel.com to explore sailings then call 888-412-6090 to book your Viking Cruise and enjoy these cookies! Appreciate you sharing your experience with these, they can be a little tricky as the dough is a touch drier than many cookie doughs and, as you experienced, the resulting cookies are a touch more delicate. 1 teaspoon vanilla. If you make a purchase, we may make a small commission. The following recipe came from the original edition of ''The New York Times Cook Book'' and was published on Dec. 18, 1955, when Nika Hazelton, the food writer, said it was the greatest cookie recipe ever devised. Hope you enjoy. Butter, chocolate and condensed milk are all you need. When we asked readers to send in their favorite Christmas cookies in 2012, Jessica Hulett submitted her grandmother Dories recipe. DO AHEAD: Vanilla sugar can be made ahead and stored, in an airtight container at room temperature, indefinitely. Remove the cookies from the fridge and bake for 10-15 minutes (the cookies are ready when the are lightly golden around the edges and on the bottom). Chill in the refrigerator for at least an hour. The dough logs kept softening in my hands so I took the advice above and cupped ice cubes. Turn gently to coat on both sides. Bake on the center rack of the oven until the cookies are set on top and deep golden on bottom, 18 to 20 minutes. Shower According to Smithsonian, Viennese crescents are also known as Austrian kipfels, a crescent-shaped cookie traditionally made with butter or lard, and sometimes sugar and almonds. However, it didnt work for me to roll it on a smooth surface, I needed to roll it between my hands. Preheat the oven to 350 degrees. Pound it in a mortar or pulverize it in an electric blender with about one tablespoon of the confectioner's sugar. When I served them to my German friend, she said, These bring me back to my childhood. We put together a list of our favorite holiday treats, including peanut butter blossoms, rugelach and frosted sugar cookies. Food Stylist: Simon Andrews. Chill the dough for at least one hour. Please give credit where credit is due. All rights reserved. The cookies have now been in a tin for a few days and will need a powdered sugar refresh before they get served. Viennese Crescent Cookies (add in part from All Recipes) yield: 30 servings Ingredients: 2 cups flour 1 cup butter 1 cup ground hazelnuts 1/2 cup sifted confectioner's sugar 1/4 teaspoon salt 1 teaspoon vanilla extract 2 cups sifted confectioner's sugar 1 vanilla bean Instructions: Preheat oven to 375 degrees. Make them a little smaller. I am confused as to how much butter I useis it 12 oz total or three 12 oz sticks of butter? Cover and let stand at least 1 hour. For the most delightfully chewy cookie, use rolled oats, not instant. Flaky and buttery, they are worth the effort. Roll each ball into a small roll, 3 inches long. Because truly, this recipe is a joy. The new streusel cakes from the Vienna Cookie Company in Baldwin, N.Y., are defined by their fillings of fruit, chocolate or nuts, sandwiched in between a tender cookielike base and a rich. (The vanilla sugar will keep in an airtight container at room temperature for up to several months.). Repeat, placing the cookies 2 inches apart. Add milk or almond milk by the tablespoon until the dough comes together as it should. 1 cup (2 sticks) unsalted butter, at room temperature. Almonds can be substituted for hazelnuts. Add the flour and nuts and mix in. Cookies can be frozen in an airtight container, with wax paper between each layer, for up to 6 months. round cookie cutter. Food Stylist: Simon Andrews. Bake on an ungreased cookie sheet until light brown, 15 to 18 minutes. Discovery, Inc. or its subsidiaries and affiliates. Shape dough into crescents and place on greased cookie sheets. Vanilla No-Bake Cheesecake With a Chocolate Cookie Crust. Cut pod into 2 inch pieces and mix into sugar. In a food processor or high-powered blender, pulse together the flour, 1/4 cup confectioners sugar, salt, and hazelnuts until the nuts are finely ground, about 30 seconds.