Putri Salju - Vanilla Crescent Cookies
Crescent-shaped vanilla almond cookies, with tender and melt-in-your-mouth texture. Perfect to celebrate Chinese New Year, Christmas, and other special events.
- Prep time
- 45 min
- Cook time
- 25 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 stick (1/2 cup, or 113 gram) unsalted butter
- 1/4 cup (30 gram) confectioners sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup (50 gram) almond flour, you can use ground almond from whole almond too
- 1 cup (120 gram) all-purpose flour
- 1 cup confectioners sugar, for coating
Instructions
- 1
Preheat oven to 325 Fahrenheit (165 Celsius). Line a half-sheet baking pan with parchment paper.
- 2
Prepare the dough. In a mixing bowl, beat butter, confectioners sugar, salt, and vanilla until fluffy. Then beat in almond flour, and finally all-purpose flour.
- 3
Shape the cookies. Gather cookie dough, then divide into 24 portions. With hands, shape each cookie dough portion into a crescent moon shape.
- 4
Bake the cookies. Bake the cookies in the preheated oven for 20-25 minutes, until the bottom is golden brown, but the top is still pale.
- 5
Coat the cookies. Pour about 1 cup of confectioners sugar into a bowl, and once the cookies are only warm to touch, you can start coating them.
- 6
Dip each cookie in confectioners sugar, then transfer to a wire rack to cool.
- 7
Once they are completely cool, dip each of the cookies one more time with confectioners sugar. Make sure the cookies are thoroughly coated and snowy white.
- 8
Store the cookies. It is best if you store the cookies in an air-tight container. They should stay fresh at room temperature for up to 1 week. For longer storage, it is best to freeze the cookies. And when you want to enjoy, simply remove from the freezer and let the cookies return to room temperature.