Viennese Crescent Holiday Cookies Recipe - Allrecipes.com
Viennese Crescent Holiday Cookies Recipe
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Viennese Crescent Holiday Cookies
Serve a taste of tradition with these light, buttery cookies. See more
  • READY IN ABOUT hrs

Viennese Crescent Holiday Cookies

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large mixing bowl, combine flour, butter, nuts, 1/2 cup confectioners' sugar, salt, and vanilla. Hand mix until thoroughly blended. Shape dough into a ball. Cover and refrigerate for 1 hour.
  3. Meanwhile, place sugar in a bowl or small container. With sharp chef's knife, split vanilla bean lengthwise. Scrape out seeds, and mix them into the sugar. Cut pod into 2 inch pieces and mix into sugar.
  4. Remove dough from refrigerator and form into 1 inch balls. Roll each ball into a small roll, 3 inches long. Place rolls 2 inches apart on ungreased cookie sheet, and bend each one to make a crescent shape.
  5. Bake 10 to 12 minutes in the preheated oven, or until set but not brown.
  6. Let stand 1 minute, then remove from cookie sheets. Place hot cookies on a large sheet of aluminum foil. Sprinkle with prepared sugar mixture. Turn gently to coat on both sides. Cool completely and store in an airtight container at room temperature. Just before serving, coat with more vanilla flavored sugar.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 10 mins
  • READY IN 1 hr 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 28, 2007

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!

 
Most Helpful Critical Review
Dec 21, 2009

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.

 
Dec 15, 2007

Amazing! 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!!

 
Nov 28, 2007

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.

 
Dec 14, 2007

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.

 
Dec 10, 2010

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.

 
Dec 15, 2004

Just like my Oma, I used walnuts instead of the hazelnuts. Always a wonderful Christmas tradition and incredibly delicious. Thanks Deb!

 
Dec 09, 2008

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!

 

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Nutrition

  • Calories
  • 95 kcal
  • 5%
  • Carbohydrates
  • 11.2 g
  • 4%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 33 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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