I was inspired to make these traditional Eastern European vanilla crescent Christmas cookies by my insta friend Veronika‘s cookie posts from last year. Her traditional Czech vanilkové rohlíčky looked and sounded so good and after researching the recipes out there they seemed like good candidates for vegan-izing. (And go check out her feed, it’s a lovely mix of her beautiful photography, food, family, and seasonal rhythms!)
It’s a basic shortcrust cookie dough with the addition of ground nuts. I love the crescent moon shape and the festive snowy coating of powdered sugar. They have a crumbly texture that is perfect for tea time or with your morning coffee. I added almond extract to really bring out the almond flavor as well as ground vanilla bean for more vanilla flavor.
I’ll be making these again and again each holiday I’m sure. They are relatively easy and quick to make, no refrigerating, or rolling out dough or fancy piping for decoration. So basically my kind of Christmas cookie, haha!
You can halve or double this recipe as suited to your needs. I adapted a traditional Czech recipe I found online by Barbara Rolek to make this vegan version. Hope you like it as much we do!
recipe after the jump…
Prop Love: Measuring spoons and mushroom bowl by Facture Goods.