November Baking: Austrian Vanillekipferl!

Some of you might know that I was born and raised in Austria. One of the things I loved most about the pre- christmassy time and still do is baking. I unfortunately can't bake with my beloved Granny anymore since she's quite a few miles away, but my boyfriend does a good job trying to replace her ;) One of the classics we made every year were so called "Vanillekipferl" and they taste so amazing, it would have been a shame to not let you know about the recipe!

What you'll need for the shortcrust pastry:

300 g	flour
100 g	grated nuts
70 g	powdered sugar
1bag	vanillin sugar (those little ones, you know what I mean ;) )
250 g	soft butter

What you'll need for the topping: 

a saucer filled with 1 little bag vanillin sugar and some powdered sugar, just enough to coat the cookies in it. 

1. Mix all the ingredients for the shortcrust pastry in a food processor, then knead the dough until it's a solid ball. 
2. Wrap the dough into cling film and let it rest for about 20 minutes.
3. Then form the dough into sausages, approximately as thick as a sharpie.Then cut into 5cm long pieces. Form them into little crescents (don't worry if they look a little weird, it takes some practise!) Type in "Vanillekipferl formen" if you want to look up some pictures on how to form them!
4. Put them onto a baking plate and keep them in the oven at 160° for about 10 minutes. Watch out! Don't overbake them, as soon as the tips turn golden, take them out immediately! Don't worry if the middle of the crescent seems unbaked- They're finishing themselves out of the oven. (If that makes any sense..:) 
5. Now you have to be quick and careful! Coat each crescent into your sugar mix, the sugar will only stick if they're still hot!
6. Serve and Enjoy!

Good luck!
If you have any questions, let me know in the comments!

Thanks for reading,