Recipe by Debby Hawkins
"These cookies have been a Christmas family favorite for 20 years. Flaky and buttery, they are worth the effort. Almonds can be substituted for hazelnuts."
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I have made these as Christmas gifts every year and everyone waits for them! My recipe is a bit different--I use almonds (very finely chopped), and 1/4 c regular sugar for the mix. (My recipe doesn't call for vanilla bean). I bake at a low temp (300) for about 30 minutes. The cookies should be rolled in powdered sugar twice--the first roll does absorb, but the second stays white and fluffy. I use a plastic bag in a bowl filled with the powdered sugar for easier rolling. My brother used to call these "fuzzy cookies". A great cookie no matter!
I'm only giving these 2 in case it was operator error! These cookies were dry and had NO flavor! The dough was very hard to work with also, too crumbly to really shape nicely in my opinion. I did not try chocolate dipping them, but had so much powdered sugar it was like icing so I would think they should have been fine.
For those who want to add the chocolate coating, I used the "chocolate covered strawberries" recipe. (Basically melt 8 oz of chocolate chips with 1 tablespoon of shortening. Dip cooled cookies into chocolate.)
I really enjoyed these cookies plain & with chocolate! Hooray!!
I made these with almonds as suggested by the submitter and they are quite good. I found one minute wasn't long enough for the cookies to cool before coating with sugar as the sugar just dissolved into the cookies. I waited until they were cool and rolled them in sugar again. These seem to freeze well.
This is the recipe I've used for years, minus the vanilla bean in the sugar, and using ground pecans inplace of the hazelnuts. My children love these cookies so much that one year when I didn't bake them due to illness, we ended up throwing a batch together on Christmas Eve just so it would "really" be Christmas.
I don't use the vanilla bean - too much work. Just use a good quality pure vanilla extract when you make the dough, I prefer Mexican vanilla. Also, if you use an electric mixer to mix the dough until light, you have cookies that literally melt in your mouth. Amazing. Plus, for a different taste, use toasted pecans or almonds, chopped very fine. For the chocolate, use Belgian Chocolate instead of chocolate chips, a world of difference.
Just like my Oma, I used walnuts instead of the hazelnuts. Always a wonderful Christmas tradition and incredibly delicious. Thanks Deb!
I make this recipe without the nuts and love it. I keep the dough in the fridge and make a few at a time to have with coffee. I love how it melts in your mouth and it tastes great with the coffee!
* Percent Daily Values are based on a 2,000 calorie diet.
Viennese Crescent Holiday Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 48
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