6. November 2017
Vanilla crescents

These nut-free vanilla crescents are a Christmas crunchy delight.

Preparation time: about 50 minutes
Baking time: about 10 minutes
Yield: about 50 pieces

  • egg-free
  • soy-free
  • nut-free

Substitutions for intolerances:
replace butter by margarine



  • 200 g butter
  • 45 g powdered sugar
  • 40 g vanilla sugar
  • 220 g flour
  • 100 g rolled oats
  • 40 g cornstarch
  • Mix of sugar and vanilla sugar

For baking:

  • baking paper
  • tray


  1. Set out butter to soften well before baking.
  2. Mix together powdered sugar, vanilla sugar and soft butter to form a smooth mass.
  3. Mix together flour, oats and cornstarch and add to the dough. Knead until evenly mixed.
  4. Refrigerate dough ca 1 hour to cool.
  5. Pre-heat oven to 170°C.
  6. Remove dough from refrigerator and knead it through again. Tear off small pieces and form them into half-moon shapes.
  7. Spread baking paper on a baking tray and place the half-moons on the tray. Bake at 170°C for ca 10 min (do not brown).
  8. After baking, let cookies cool several minutes and then dip them in a mixture of sugar and vanilla sugar.
Tags: Christmas