Delicious gluten-free Vanilla Crescent Cookies. These are simple to make and the perfect Christmas cookie.
- 225 g (1 1/2 cup + 1 tbsp) gluten-free flour blend
- 75 g (3/4 cup) icing sugar for the cookie dough (sub erythritol for sugar-free cookies)
- 75 g (1/2 cup packed) ground walnuts (grind them in a food processor, it doesn't have to be too fine but make sure there aren't any big pieces.
- 125 g softened butter (sub vegan butter for vegan cookies)
- 1 tsp vanilla extract
- 1-2 tbsp plant-based milk (I used cashew. Start with 1 tbsp and add more if necessary)
- 2 cups icing sugar (or erythritol, for coating the baked cookies)
- 1/2 tsp vanilla powder (or sub 1 vanilla bean, seeds scraped)
- Place all the dry ingredients in a large bowl (gluten-free flour, icing sugar, ground walnuts, and stir to combine.
- Add the softened butter, 1 tbsp plant-based milk, and vanilla extract to the bowl.
- Work it into the flour with a spoon and when it starts to come together, start kneading it with your hands. You can also do this in a stand mixer.
- It might look too dry at first but it's going to come together if you keep kneading.
- When it's sticking together enough to pick up, transfer it to a clean surface so it's easier to knead it.
- When it's done, wrap it tightly in plastic wrap and place in the fridge to set for a few hours or ideally overnight.
- When ready to bake, preheat your oven to 170°C (340°F) and line 1 -2 baking sheets with baking paper.
- Cut the dough into about 4-5 pieces. Take one piece at a time and roll it out into a long roll. It should be about 1 - 1.5 cm (1/3 - 1/2 inch) thick.
- Cut it into 2.5 - 3 cm(1.5 inch) long strips. Shape into crescents.
- Add them to the prepared baking sheet. They don't spread but they do expand a little so don't overcrowd the pan.
- Bake for 15-20 minutes or until slightly golden.
- Prepare the sugar coating while they bake. Add 2 cups of icing sugar to a bowl along with 1/2 tsp vanilla powder or the seeds from one vanilla bean. Stir well to remove any clumps.
- When the cookies are done, immediately cover them in icing sugar while they're still hot. It will stick to the surface better. Be careful not to burn yourself.
- Cool on a plate before storing. Store in an airtight container in a cool, dark place for up to a month.
These cookies need to rest for a few days. They will be crunchier the first few days but will soften after a few days.
Store in an airtight container in a cool place (doesn't need to be the fridge) for up to a month. I place a paper napkin in the box to keep the cookies tucked in and protect them from breaking and the light.
The nutritional information is just an estimate. The accuracy of the nutritional information is not guaranteed.
Keywords: czech, christmas, cookies, vanilla, walnut, crescents