Viennese Crescent Cookies with a Twist
Introduction
Baking enthusiasts, you’ve just stumbled upon a delightful twist on the beloved Viennese Crescent Cookies. With the perfect blend of buttery richness and a citrusy zing, these cookies promise a delightful experience for your taste buds. Imagine sharing these delicate crescent gems at a gathering, capturing hearts with their melt-in-your-mouth texture. If you’re as excited as I am to try these, consider subscribing to receive more delicious recipes straight to your inbox!
Why You’ll Love This Recipe
These Viennese Crescent Cookies aren’t just another cookie recipe; they are a celebration of flavor and simplicity. The buttery base, enhanced with a touch of lemon zest and almond, offers a modern twist on a classic favorite. The preparation is straightforward, making it ideal for both seasoned bakers and novices. Plus, the cookies are a family-friendly treat that will impress kids and adults alike!
Ingredients
– 1 cup unsalted butter, at room temperature
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 teaspoon almond extract
– Zest of 1 lemon
– 2 cups all-purpose flour
– 1 cup finely ground almonds
– 1/4 teaspoon salt
– Extra powdered sugar for dusting
Necessary Tools
– Large mixing bowl
– Electric mixer
– Baking sheets
– Parchment paper
– Wire rack
Ingredient Swaps and Additions
For those looking to mix it up, consider swapping lemon zest with orange zest for a subtler citrus note. If almonds aren’t your preference, try using hazelnuts for a richer flavor. Adding a pinch of cinnamon can also lend a warm, cozy twist.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream the butter and powdered sugar in a large bowl until smooth. Stir in vanilla and almond extracts along with the lemon zest until fully combined.
3. In another bowl, whisk together flour, ground almonds, and salt. Gradually incorporate this mixture into your butter blend, stirring until a dough forms.
4. Shape the dough into small, crescent forms and place them on the baking sheets, spacing each about an inch apart.
5. Bake for 15 to 18 minutes until the edges achieve a light golden hue. Allow the cookies to cool on the sheets for about 5 minutes before transferring them to a wire rack.
6. Dust the completely cooled cookies with powdered sugar generously, basking in the aroma!
Serving Suggestions
Pair these cookies with a warm cup of tea or coffee for a perfect afternoon treat. They also complement a scoop of vanilla ice cream wonderfully for a simple dessert delight.
Pro Tips for Success
Ensure your butter is at room temperature before starting, as this helps achieve the right dough consistency. When forming crescents, try to make each piece uniform for even baking.
Storing and Reheating
Store these cookies in an airtight container at room temperature for up to a week. For longer storage, keep them in the freezer for up to three months, allowing them to thaw before serving.
FAQ Section
Q: Can I use self-rising flour instead of all-purpose flour?
A: It’s not recommended, as self-rising flour contains baking powder, altering the texture.
Q: What if I don’t have almond extract?
A: You can skip it or substitute it with more vanilla extract, though the almond flavor will be missed.
Conclusion
In just under 40 minutes, you have a tray full of exquisite Viennese Crescent Cookies with a modern twist. Their simplicity and elegance make them a favorite for many. Try them out and let their delightful flavors win you over. I’d love to hear your experiences and see your creations, so feel free to leave a review, share photos, or tag this recipe on Pinterest or Instagram!
Nutritional Information
Approximately 120 calories per cookie, including fats, carbohydrates, and proteins, making them not just a delight for your taste buds, but a reasonable indulgence too.
Viennese Crescent Cookies with a Twist
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the butter and powdered sugar in a large bowl until smooth. Stir in vanilla and almond extracts along with the lemon zest until fully combined.
- In another bowl, whisk together flour, ground almonds, and salt. Gradually incorporate this mixture into your butter blend, stirring until a dough forms.
- Shape the dough into small, crescent forms and place them on the baking sheets, spacing each about an inch apart.
- Bake for 15 to 18 minutes until the edges achieve a light golden hue. Allow the cookies to cool on the sheets for about 5 minutes before transferring them to a wire rack.
- Dust the completely cooled cookies with powdered sugar generously, basking in the aroma!
