This year I made a huge amount of Christmas Cookies for clients... nearly 30 kilos...so many, that I really was tired of making any more cookies and really happy when I was finished... I wasn´t even interested in eating some at Christmas Eve...
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| SHORTBREAD COOKIES |
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| CINNAMON STARS |
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| COOKIE PLATE |
My favourite cookies are Viennese Vanilla Crescents.
I made them according to a very, very, very old Viennese recipe.
I love them so much, that I would like to share the recipe with you. The secret is on one side to use margarine and not butter, because butter has a too high taste of it´s one and on the other side to use walnuts instead of hazelnuts. To get this crumbliness, which is typically for the Original Viennese Vanilla Crescents, you need to use a recipe without any eggs.
Viennese Vanilla Crescents Old Viennese Style
- 280 g soft margarine
- 140 g granulated sugar
- 400 g all-purpose flour
- 125 g chopped walnuts
- 2 packets of vanilla sugar
- ~100 g of confectioners sugar
Preheat oven to 170°C.
In a mixing bowl, beat together margarine, granulated sugar, 1 pack of vanilla sugar and chopped walnuts, mix in flour. Mix shortly and finsih the dough with kneading by hand.
Shape dough into crescents using a teaspoon full for each crescent. Place on an ungreased cookie sheet and bake 10-12 minutes. Do not brown.
Let cool slightly, then roll cookies in a mix of confectioners sugar and the remaining vanille sugar.
Because of having that good reviews of these crescents, I made small Christmas-Packages with small Gugelhupfs and these delicious crescents...
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| X-Mas gift for steady customers |
along these lines,
I wish you all a sweet merry Christmas
Tina
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