These are crumbly, buttery, and dusted with powdered sugar. They melt in your mouth and cover your fingers with powdered sugar. They are essentially the same thing as the 48 count box of Christmas cookies you can get at any supermarket. But, these are Austrian, and have a name you have to read once or twice before you can pronounce it, so they’re safe for food snobs. Now you can enjoy a delicious Christmas cookie without losing your street cred! This is what the holidays are all about, I tell ya.
3 tablespoons butter
½ cup all-purpose flour
¼ cup almond flour
2 tablespoons powdered sugar
2 teaspoons vanilla sugar (just mix 2 teaspoons sugar with 1 teaspoon vanilla)
1 egg yolk
Extra powdered sugar, for dusting
Start by smushing the butter to make sure it is adequately softened. If you don’t have adequately softened butter, your life and cookies will descend into hell. Happens to me all the time.
Throw in the powdered sugar, and mix it in. Powdered sugar frightens me sometimes. What IS it? Is it sugar? Powdered? Is it naturally occuring in sugar? I have a sneaking feeling the answer to all those questions is no.
Now throw in the vanilla sugar,
and mix it in. I love vanilla sugar.
Toss in the almond flour, and mix that in too.
This is going to give it that nice crumbly texture!
Throw in the yolk. Ponder what will become of the egg white. It upsets me to separate them. They were meant to be together. And I ruined that. I have more empathy with eggs than people.
Sift the flour in,
and stir it together. It shouldn’t be dry and crumbly,
so if it is, just pour in a little soy milk. I like soy milk. Tastes like vanilla.
Make balls and put them on a cookie sheet.
Roll them out into long-ish strips, and fold them over to make crescents.
Bake them at 350 for 12 minutes, and take them out as soon as they’re done so they don’t get too brown. Let them cool, and then spoon some powdered sugar into a ziploc bag.
A couple at a time, put the cookies in and shake them around to thoroughly coat them until they’re all done!