Vanillekipferl - Vanilla Crescent Cookies

I do not know about your school, but here in Portland our kids have one late day a month.  It means that school starts two hours later than usual.  All of us generally enjoy the extra time in the morning and today was just such a day.

A late day, and is there not a better thing to do than bake cookies in the morning? Well, I had actually made the dough a couple days ahead and just pulled it out of the fridge.  So that is what we did.  We rolled, and shaped crescent cookies.  Baked them, and sprinkled them with a vanilla-sugar mixture.  Oh, and just in case you wondered - they are completely Galactosemia safe :)

Alena enjoying the freshly baked cookies...

Vanillekipferl - Vanilla Crescent Cookies

• 250 gr Flour
• 1/8 teaspoon Baking Powder
• 125 gr. sugar
• Vanilla - a few drops or a package of vanilla sugar
• 3 egg yolks 
• 200 gr. vegan "butter"
• 125 gr. finely ground almonds

1. Mix flour with baking powder, and sugar.
2. Add vanilla, eggs, and margarine cut up in chunks
1. put mixture on low - then medium speed
3. Add almonds
1. mix them into dough until it is one dough
4. Wrap dough in ceran wrap and chill for at least an hour
5. Roll dough into a long roll
6. Cut slices - about 1/4" off the roll
7. Roll the slices and form a crescent
8. Place on baking sheet lined with parchment paper
9. Bake at 375 F for about 9-10 minutes
10. Once you remove them from the oven sprinkle Vanillekipferl with Vanilla Sugar/Powdered Sugar mixture (1 pack of vanilla sugar to about 50 gr of powdered sugar)

Enjoy!  - Oh, and before I forget. This recipe is a perfect tag along for the Zimtsterne.  Zimtsterne recipe calls for 3 egg whites, while this one calls for 3 egg yolk - perfect, is it not?