This is a recipe for one of Austria's most famous cookies: Vanillekipferl. The recipe, including the preparation of vanilla sugar, is very detailed. But I figured, if you didn’t grow up making Vanillekipferl each year for the holidays, it’s not that self-explanatory. <br /> <br />The coating for Vanillekipferl consists of powdered sugar mixed with vanilla sugar. In Europe, most people use vanilla sugar (vanilla-flavored granulated sugar) instead of vanilla extract, which you can buy in every store. In the U.S., it’s hard to find in supermarkets or it is super-expensive. <br /> <br />Here is a recipe for Homemade Vanilla Sugar using vanilla extract to avoid the black dots from the vanilla bean http://www.lilvienna.com/homemade-vanilla-sugar. <br /> <br />If you are too lazy to make your own vanilla sugar, just use confectioner's sugar without flavor. It's fine—the dough for the crescents is already vanilla-flavored. <br /> <br />The last time I made this recipe, I did it alone. But honestly, helpers are highly recommended! And most important: 80 to 100 cookies sounds like ridiculously too much—but do not downscale as, I promise, they will not keep long! <br /> <br />Also—while I've provided volume measurements, I highly recommend measuring all of the dough ingredients by weight, if possible. <br /> <br />Done? Then you can start baking Vanillekipferl.

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