There is no Czech Christmas without vanilla crescents. And “ours” are surely the best (which is what everyone says about their own crescents). However, they are so good that they never last long.
Vanilla crescents are, in fact, the least laboring (baked) christmas cookies.
- Put the ingredients together on the pastry board, thouroughly knead it.
- The resulting ball should not stick (if so, add a little flour) or crumble.
- Leave the dough to mature in the fridge overnight (if you are not ready to bake tomorrow, it will last several days). It is better to wrap it in food foil so that it will not dry out.
- Roll the dough. Cut this rolled dough into the same-sized small pieces. Some people make them thicker in the middle, but I do an evenly thin roll and bend it. Finish your crescents by putting them on a baking sheet.
- Preheat the oven to 180°C, bake until light pink (approx. 10 minutes).
- After removing them from the cooking sheet, let them cool down a little, but make sure they are still warm (not very hot) when you wrap them in icing sugar. They smell and taste better if you use vanilla icing sugar that you have made at least one week ahead.
P.S Of course, if some vanilla crescents break, it is necessary to eat them immediately, otherwise it spoils the impression. (If none of them is broken, you can crack a few.)
