Vanillekipferl (Vanilla Crescents)

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  • Each cookie
  • 90 cal
  • 6g fat (2.5g sat)
  • 26mg chol
  • 0mg sodium
  • 8g carb
  • 0g fiber
  • 4g sugars
  • 1g protein


  • 5 ounces (1 cup) walnuts
  • 2 1/2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 16 tablespoons (1/2 pound) unsalted butter, cut into pieces
  • 3 egg yolks
  • 2 teaspoons vanilla extract
  • Powdered sugar, for dusting (see note)


Finely grind walnuts in a food processor. Transfer to a bowl and mix with flour and sugar. Cut in butter, egg yolks and vanilla; knead until a smooth dough is formed. Wrap and chill dough for 1 hour.

Preheat oven to 350° F. Line baking sheets with parchment paper.

Working in batches, roll dough into logs about 3/4-inch-thick; divide into 48 pieces. Roll each piece into a smooth sausage shape; gently taper the ends and bend into a crescent. Place cookies 1-inch apart on the prepared baking sheets.

Bake until lightly golden, 10 to 15 minutes. Dust crescents with powdered sugar while still warm.

Special notes:

For a more authentic vanillekipferl, make your own vanilla sugar for dusting. Scrape seeds of 1 whole vanilla bean into 2 cups granulated sugar. Bury bean husk in sugar in a glass jar and tightly seal. Let sit 1 to 2 weeks before using.

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