Our favorite cookies: Christmas baking in Vorarlberg

Sunday is the first Sunday in Advent. And for many, this day also marks the start of the cookie season. For all baking enthusiasts, we have two heavenly cookie recipes from our chef Florian's recipe book:

1. The classic: vanilla crescents

These are a must on any cookie plate. For many, vanilla crescent cookies are as much a part of Christmas as Christmas trees and candlelight. With our recipe, you're sure to succeed in making this classic cookie.

Ingredients

Dough
:- 200 g wheat
flour- 100 g sugar-
1 packet vanilla sugar 
- 1 egg-
125 g soft butter-
100 g ground almonds

For sprinkling
:- approx. 50 g powdered
sugar- 1 packet vanilla sugar

Preparation

Place all ingredients in a mixing bowl and mix with a dough hook, starting at the lowest speed and then increasing to the highest speed, until a dough forms. On a lightly floured work surface, continue kneading the dough with your hands until it is smooth.

Preheat the oven to about 180 °C (top/bottom heat).

Form the dough into pencil-thick rolls and cut them into 4-5 cm long pieces. Roll the ends a little thinner and form small crescents from the dough pieces. Place your Kipferl on a baking sheet lined with parchment paper and bake for about 10 minutes.

Sift the powdered sugar and mix it with vanilla sugar. Remove the Kipferl from the oven and pull them off the baking sheet with the parchment paper. Sprinkle the hot Kipferl with the sugar mixture immediately after baking. Now you can let the Kipferl cool and then sprinkle them again.

2. Our insider tip: Viennese waffles

We have a delicate Christmas treat from the Austrian capital for you here. Viennese waffles with their sweet apricot jam filling are a delicious addition to any classic cookie platter.

Ingredients

Dough
:- 210 g plain flour-
200 g butter-
65 g icing
sugar- 65 g ground almonds-
1 egg
yolk- 300 g apricot jam

Glaze:
- 300 g powdered
sugar - 50 g lemon juice

Preparation

Mix the butter, powdered sugar, egg, almonds, and some of the flour in a mixing bowl. Then add the remaining flour and knead until you have a smooth shortcrust pastry. Wrap it in plastic wrap and chill in the refrigerator for about 1 hour.

Roll out the shortcrust pastry on a floured work surface to a thickness of approx. 3 mm and to the size of your baking tray. Place on a baking tray lined with baking paper and bake at approx. 160 °C for approx. 10 minutes until golden brown.
Then cut half of the baked dough into 3 cm wide strips while still warm. Allow the shortcrust pastry to cool, then spread the jam on the uncut part. Place the cut strips on top of the jam and spread a thin layer of jam over the entire surface. Leave the dough to cool completely overnight.

Sift the icing sugar and mix it with the lemon juice until there are no lumps. Glaze the shortcrust pastry with this mixture. Now you can cut it into strips and then into cubes.

Why not try our recipe for sweet cinnamon stars, which we presented to you last year? The Fernblick Christmas bakery team wishes you every success!

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