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This vanilla crescent cookie just melts in your mouth and is my favourite Christmas cookie.
Recipe makes about 80 cookies
| 300 g. of pastry flour 80 g. caster sugar 2 Tbsp. vanilla infused sugar A pinch of salt 60 g. ground almonds |
In a large bowl, mix dry ingredients, flour, caster sugar, vanilla infused sugar, salt and ground almonds. |
| 210 g softened butter | Add the softened butter and mix well till dough holds together. |
| Heat oven to 175 C. | |
| 50 g icing sugar for work surface | Sprinkle work surface with the icing sugar. |
| Roll out the dough, approximately 5 mm thick. | |
| 30 g softened butter to grease parchment paper | With cookie cutter (about 3.5 cm in size) cut out cookies. Cover the baking sheet with the greased parchment paper and place cookies about 2 cm apart. 2 baking sheets are required for this quantity of cookie dough. |
| Bake at 175 C for about 12 to 15 minutes. – cookies will be evenly golden. | |
| Preparation / 20 min oven temperature 175°C / 12 to 15 min |
Remove from oven and cool on rack. While still hot, cookies will be very delicate and crumbly. |
| 3 Tbsp. vanilla infused sugar 3 Tbsp. icing sugar |
Blend both sugars and with a sieve sprinkle the sugars on crescent cookies |
| Cookies keep well in cellophane bags or in a tin box. |
