These classic vanilla crescent cookies are a holiday favorite! Shortcrust style cookies flavored with almond and vanilla that are great for dunking in tea or coffee!
1 cup vegan butter (like earth balance or miyokos kitchen)
5 tablespoons sugar
2 teaspoons vanilla extract
1/4 teaspoon ground vanilla bean (optional)
1 teaspoon almond extract (optional)
1 tablespoon water
2 cups all purpose flour
1/2 teaspoon salt
2 cups almond meal or ground walnuts
garnish: confectioner's sugar
Preheat oven to 350˚F.
Line 2 baking sheets with parchment paper or silicone baking mats.
In a mixing bowl with a hand held beater or stand mixer with paddle attachment, cream together butter and sugar until fluffy, about 3 minutes. Add vanilla and water (and vanilla bean and almond extract if using) and cream again to incorporate.
In a separate bowl whisk together flour, salt and ground nuts.
Add the dry mixture to the butter/sugar mixture and combine until a stiff dough forms, 1-2 minutes.
Form heaping tablespoons of dough into crescent shapes by rolling the dough between your hands. Place them on the baking sheets spaced about 1 inch apart.
Bake cookies at 350˚F for about 15 minutes until golden brown on the bottom and edges.
Allow cookies to cool the baking sheets for 2 minutes then dust them or roll them in powdered sugar while they are still warm. When cookies are completely cool dust or roll them again in powdered sugar. Enjoy!
The cookies will keep for several days stored in an airtight container.
Recipe by Fare Isle at https://fareisle.com/vegan-vanilla-crescent-cookies-vanilkove-rohlicky-vanillekipferl/