Vanilla Cookies (Austrian Vanillekipferl)

Popular throughout Austria, Germany, the Czech Republic, Poland, Slovakia and Hungary, these cookies are a popular favourite, especially at Christmastime, though enjoyed year-round and found in virtually every Viennese coffee house. Vanillekipferl owe their melt-in-your-mouth texture to the high butter content and absence of egg. They’re a shortbread cookie made with the addition of nuts and a generous dusting of vanilla sugar, which you can either buy ready made or easily make it yourself. Though popular throughout much of Europe, Vanillekipferl originated in Vienna, Austria around 400 years ago when, in celebration of a victory over the Ottoman Turks, the locals created this pastry in the shape of the crescent moon (“kipferl”) found on the Turkish banner. In the ongoing wars with the Turks, the Austrians came up with additional crescent-shaped pastries, the most famous of which eventually made its way to France: The croissant. Yes, we owe the croissant to none other than Austria.

2 cups all-purpose flour, unbleached
1 cup butter, at room temperature
1 cup walnuts, almonds or hazelnuts, ground (4 oz)
1½ tsp. vanilla sugar
¾ cup confectioners' sugar
1 pinch sea salt

For Dusting:
½ cup confectioners' sugar
1½ tsp. vanilla sugar

Place all of the ingredients in a large bowl and knead until thoroughly combined. The dough will be fairly dry and flaky. Shape the dough into a log and wrap with plastic wrap. Chill in the refrigerator for at least an hour.

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Cut off small pieces of the dough and shape them into crescents. Place the crescents onto a non-stick or parchment-lined cookie sheet. Bake on the middle rack for 12-15 minutes (depending on the size of the crescents) or until the edges begin to turn golden brown.

Combine the powdered sugar and vanilla sugar. Let the cookies sit for one minute and then use a sifter to dust them with the vanilla-powdered sugar while they're still hot. Let the cookies cool completely and then give them a second dusting.

Stored in an airtight container in a cool place, these cookies will keep for several weeks.

Makes 40 cookies.

How To Make Vanilla Sugar:  Simply place vanilla beans in a container or ziploc bag of white granulated sugar. Seal shut and let it sit a few weeks, shaking occasionally. Discard the vanilla beans - your vanilla sugar is ready to use! How many vanilla beans you use depends on how strong you want the flavour and how much sugar you’re making.