Vanilla Crescents (Vanilkove rohlicky)

Vanilla Crescents Recipe | Vanilkove Rohlicky from Czech Republic

Region / culture: Czech Republic | Servings: 24

Introduction

Vanilla Crescents, also known as "Vanilkove rohlicky" in Czech, are traditional Christmas cookies that are popular in many European countries. These delicate crescent-shaped cookies are made with a buttery dough that is flavored with ground almonds and vanilla extract, then dusted with confectioners' sugar for a sweet finish.

History

Vanilla Crescents have been a holiday staple in Czech households for generations. The recipe is believed to have originated in Austria and Germany, where similar crescent-shaped cookies are known as "Vanillekipferl." Over time, the recipe spread to other European countries, each putting their own unique twist on the classic cookie.

Ingredients

0.5 lb (227 g) of unsalted butter, softened
0.5 cup of sugar
2 cups of sifted all-purpose flour
1.25 cups of ground unblanched almonds
1 tsp of vanilla extract
0.5 tsp of salt
confectioners' sugar

How to prepare

Cream the butter and sugar together by beating them against the sides of a bowl with a wooden spoon (or with an electric mixer at medium speed) until light and fluffy.
Beat in the flour, 0.5 cup at a time, then add the almonds, vanilla extract, and salt, continuing to beat until the mixture becomes a slightly stiff dough.
Shape the dough into a ball, wrap it in wax paper, and refrigerate it for about an hour.
Preheat the oven to 350°F (177°C).
Lightly butter two 12" by 15" baking sheets.
Pinch off walnut-sized pieces of the chilled dough and place them on a floured board; roll each one into a strip an inch wide and 0.5 inch thick.
This will make them about 2-0.5 inches long.
Shape each piece into a crescent by pulling it into a semicircle. Arrange the crescents at least 0.5 inch apart on the baking sheet.
Bake in the oven for 15–20 minutes, remove and leave to cool for 5 minutes, then transfer them to a cake rack.
Dust with confectioners' sugar.
Many people prefer "vanilkove rohlicky" a few days old.

Variations

Add a sprinkle of cinnamon or nutmeg to the dough for a warm and spicy flavor.
Substitute the almonds with hazelnuts or walnuts for a different nutty taste.
Dip the cooled cookies in melted chocolate for an extra indulgent treat.

Cooking Tips & Tricks

Make sure the butter is softened before creaming it with the sugar to ensure a smooth and fluffy dough.

- Sift the flour before adding it to the dough to prevent lumps and ensure a light texture.

- Refrigerate the dough before shaping it into crescents to make it easier to work with and prevent spreading during baking.

- Dust the cookies with confectioners' sugar while they are still warm to help it adhere to the surface.

Serving Suggestions

Vanilla Crescents are best enjoyed with a cup of hot tea or coffee during the holiday season. They also make a great gift when packaged in a decorative tin or box.

Cooking Techniques

Creaming the butter and sugar together until light and fluffy is essential for a tender cookie.

- Rolling the dough into strips and shaping them into crescents requires a gentle touch to prevent the dough from becoming tough.

Ingredient Substitutions

If you don't have ground almonds, you can use almond flour or finely chopped almonds instead.

- Margarine can be used as a substitute for butter if you are looking for a dairy-free option.

Make Ahead Tips

The dough for Vanilla Crescents can be made ahead of time and refrigerated for up to 3 days before baking. The baked cookies can also be stored in an airtight container for up to a week.

Presentation Ideas

Arrange the Vanilla Crescents on a festive platter and sprinkle with additional confectioners' sugar for a snowy effect. Serve them alongside other holiday cookies for a beautiful display.

Pairing Recommendations

Vanilla Crescents pair well with a variety of beverages, including hot chocolate, mulled wine, or eggnog. They also go well with fruity desserts like apple pie or berry crumble.

Storage and Reheating Instructions

Store the Vanilla Crescents in an airtight container at room temperature for up to a week. To reheat, place them in a 300°F (150°C) oven for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Vanilla Crescents contains approximately 150 calories.

Carbohydrates

Each serving of Vanilla Crescents contains approximately 10 grams of carbohydrates.

Fats

Each serving of Vanilla Crescents contains approximately 8 grams of fats.

Proteins

Each serving of Vanilla Crescents contains approximately 2 grams of proteins.

Vitamins and minerals

Vanilla Crescents are not a significant source of vitamins and minerals.

Alergens

Vanilla Crescents contain almonds and may contain traces of other nuts. They also contain dairy in the form of butter.

Summary

Vanilla Crescents are a sweet treat that is relatively low in carbohydrates and proteins, but higher in fats. They are best enjoyed in moderation as part of a balanced diet.

Summary

Vanilla Crescents are a classic holiday cookie that is sure to delight your family and friends. With a buttery dough, nutty flavor, and sweet finish, these crescent-shaped cookies are a festive treat that is perfect for sharing during the holiday season.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Vanilla Crescents. It was a warm summer day, and I was strolling through the bustling streets of Prague, my hometown in the Czech Republic. As I passed by a quaint little bakery, the sweet aroma of freshly baked pastries wafted through the air, drawing me in like a magnet.

I stepped inside the bakery and was greeted by a friendly old woman behind the counter. She had a warm smile and twinkling eyes that seemed to hold a thousand stories. As I perused the display case filled with an array of delectable treats, my gaze landed on a tray of delicate crescent-shaped cookies dusted with powdered sugar. They looked absolutely divine.

I struck up a conversation with the old woman, who introduced herself as Mrs. Novak. She explained that the cookies were called Vanilkove rohlicky, or Vanilla Crescents, a traditional Czech Christmas cookie that was a favorite among locals. Mrs. Novak went on to tell me that the recipe had been passed down through generations in her family, and she graciously offered to share it with me.

Over a cup of steaming hot tea, Mrs. Novak recounted the story of how she learned to make the Vanilla Crescents. She explained that she had inherited the recipe from her own grandmother, who had learned it from her mother, and so on. The secret to the perfect crescents, she revealed, lay in the quality of the ingredients and the patience required to shape each cookie by hand.

As Mrs. Novak shared the recipe with me, I listened intently, taking notes and asking questions along the way. The ingredients were simple yet essential: butter, flour, sugar, ground almonds, and, of course, vanilla. The key, Mrs. Novak emphasized, was to use real vanilla beans for the best flavor.

After bidding Mrs. Novak farewell and thanking her for her generosity, I returned home with a newfound sense of excitement and inspiration. I couldn't wait to try my hand at making the Vanilla Crescents myself. I gathered the ingredients and set to work, following Mrs. Novak's instructions to the letter.

The dough came together beautifully, soft and fragrant with the scent of vanilla. I rolled out the dough and carefully shaped each crescent, taking care to form them into perfect little moons. As they baked in the oven, the kitchen filled with the mouthwatering aroma of butter and almonds.

When the Vanilla Crescents emerged from the oven, golden brown and dusted with powdered sugar, I knew I had done Mrs. Novak proud. The cookies were delicate and buttery, with a hint of sweetness and a lingering warmth from the vanilla. I couldn't resist taking a bite, savoring the rich flavors that transported me back to that cozy bakery in Prague.

From that day on, the recipe for Vanilla Crescents became a cherished part of my culinary repertoire. I made them for special occasions and holidays, sharing them with friends and family who marveled at their deliciousness. Each time I baked a batch of crescents, I thought of Mrs. Novak and the tradition she had passed down to me.

As the years passed, I continued to perfect the recipe, experimenting with different variations and techniques. I added a touch of lemon zest for a citrusy twist, or swapped out the almonds for walnuts for a richer flavor. But no matter how I tweaked the recipe, the essence of the Vanilla Crescents remained the same – a taste of tradition and love.

Now, whenever I bake a batch of Vanilla Crescents, I feel a connection to my Czech roots and the generations of women who came before me. The recipe may have originated in a small bakery in Prague, but its legacy lives on in my kitchen, where I continue to pass it down to my own grandchildren. And with each bite of a warm, buttery crescent, I am reminded of the sweet memories and enduring traditions that make cooking such a joyous and fulfilling experience.