Like the recipe for the „Linzer Augen“, this is my Grandma´s recipe. When I first was about to make Vanilla Crescents according to this recipe, I was wondering about the fact that there was no egg in the shortcrust pastry. I called my mom to ask if this could be right. It was. There is no egg in the shortcrust pastry, so the pastry is rather crumbly. Rolling it into crescents is therefore quite difficult. You rather have to press the pastry into crescent-shape. It´s worth the effort, though – the Vanilla Crescents are unbelievably delicious and crunchy and will melt in your mouth.
The amount given is enough for 70-80 Vanilla Crescents. I used the double amount of ingredients – my family loves Vanilla Crescents so much that the “normal” amount will not be enough.
1 ¾ cup (200 g) flour
⅔ cup (140 g) butter
½ cup (100 g) fine sugar
1 cup (100 g) ground walnuts
2-3 cups (250 g – 350 g) powdered sugar for sprinkling
3-4 tbsp. high quality vanilla sugar (no vanillin!)
Cut the butter into small cubes.
Sieve the powdered sugar into a big kitchen bowl. Mix in the vanilla sugar.
With your hands or a kitchen machine, knead flour, butter, sugar and ground walnuts until you get a smooth shortcrust pastry.
Form two „sausages“ of pasty, each with a diameter of slightly more than one inch. Put them on a plate and refrigerate for about 30-60 minutes.
Preheat the oven to 355° F (180° C). Cover baking sheets with baking paper.
Cut off small slices of pastry and roll them in your hands until they are smooth. Form little crescents and put them on a baking sheet.
Bake for about 10 minutes. The crescents should still be very light.
Let the crescents cool on the baking sheet for about one minute, then transfer to a large plate. Liberally sprinkle with the vanilla-sugar-mixture while they are still hot.
You can also sprinkle them directly on the baking sheet, as I did here with the last two batches (I only have two baking sheets).
If you want, you can sprinkle the vanilla-sugar-mixture onto the plate even before you transfer the crescents to that plate. This way also the bottom of the crescents will be covered with vanilla sugar – I love that!
Store in a cookie tin in a cool place.