Vanilla crescents are traditional German Christmas Cookies. In German these cookies are called “Vanille Kipferl”. The secret that makes these cookies so incredibly delicious is, the dusting with powdered sugar when they are still hot from the oven!! This forms a sugary glaze that gives these holiday cookies a very unique, soft and delicious vanilla taste.
I love adding almond meal to my vanilla crescents recipes, but you can use blanched almonds or round walnuts, as well.
In order to make these traditional holiday cookies healthier I have created this vegan and gluten-free recipe here. You will not taste the difference. It’s just as delicious as its traditional counterpart, but has less cholesterol and is gluten-free, which, in my book, makes holiday snacking more merry and fun!!
1 1/2 cup gluten-free flour Blend
3/4 cup Coconut Sugar
1/2 cup Almond Meal
1 tsp Vanilla
1/2 cup Vegan Butter or Coconut oil (not too liquid)
1/2 cup Powdered Sugar
Add all ingredients in a bowl and mix well.
Cover with plastic wrap and store in fridge for about an hour.
Form little balls from batter batter, about 1 teaspoon and shape them into half-moon crescents.
Bake in the oven for about 8-12 minutes or until edges turn golden brown.
Take baking sheet out of the oven and while cookies are hot, dust them with vanilla powder.
When cooled down, transfer them to a bowl.