December 11, 2014 10:37:08 AM
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New York Times food writer and cookbook author Melissa Clark says that baking cookies is one of her favorite things about the holidays. Since there are so many varieties and variations, The Leonard Lopate Show is collecting your recipes, and Melissa Clark will select her favorites and bake them! Submit your cookie recipes below and tune in on December 16th when the winning cookie recipes will be sampled!
Austrian Vanilla Crescent Cookie
The Vanilla Crescent Cookie is the most popular Austrian holiday cookie. You can use almonds or hazelnuts for the dough, my mom always used hazelnuts, they are more tasty.
Mix the butter and sugar, add the egg yolk, mix the ground hazelnuts and the flour (add 1 pinch of salt to the flour) and add to the egg/butter/sugar mixture. For tasting, add a teaspoon of vanilla extract. Let dough sit over night. Make little balls and shape dough into small crescent cookies. Bake at 300 F for about 12-14 minutes. Let cool off and roll in powered sugar (I add one bag of vanilla powder into the sugar).
250 gram unsalted butter
100 gram sugar
1 egg yolk
400 gram flour
100 gram hazelnuts
Vanilla extract