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Nutrition Facts
Serving Size 1 cookies 21g Recipe makes 30 cookies)
Calories 105
Calories from Fat 57		(54%)
Amount Per Serving		%DV
	Total Fat 6.4g	9%
	Saturated Fat 3.2g	15%
	Monounsaturated Fat 2.2g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 12mg		4%
Sodium 34mg		1%
Potassium 31mg		0%
Total Carbohydrate 10.9g		3%
	Dietary Fiber 0.5g	2%
	Sugars 5.1g
Protein 1.4g		2%
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German Feast

SLColman

Vanille Hoernchen (German Christmas Cookies)

Recipe #104197 | 37 min | 25 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Steph Doll
Nov 16, 2004

This recipe has been handed down from my great grandmother in Germany. We've had these every Christmas since I can remember and I now make them every year with my kids. They are so delicious.

30 cookies (change servings and units)

Ingredients

210 g flour
90 g ground almonds
180 g butter
90 g sugar
1 teaspoon vanilla extract
1/2 cup powdered sugar

Directions

1
Mix all ingredients except powdered sugar together in a medium mixing bowl.
2
Knead by hand until dough comes together.
3
Don't over knead it.
4
Seperate dough into about 30 segments.
5
Form each segment into a half moon or cresent shape.
6
Place on ungreased cookie sheet.
7
Preheat oven to 350 degrees.
8
Bake 10-12 minutes until they're golden colored.
9
Roll the cookies in the powdered sugar while they're still hot or dust them with the powdered sugar while still on the cookie sheet.
10
It is important that you do this while they're still warm or the sugar won't stick.
11
Put on wire rack to cool.

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Featured Reviews for This Recipe

From: TheCookieMonster

On Nov 7, 2008

Note about powdered sugar: I just wanted to say these sound a lot like pecan crescents. You can make the sugar stick after they cool off. I bake crescents ahead of time, freeze them without sugar, and thaw them when ready to use. You need a clean new spray bottle. Fill it with water, mist the cookies on a cookie sheet, sift on the powdered sugar with a strainer and a spoon, and let dry. My family is mostly German descent and they rave about pecan crescents. If you try that with this recipe, try a SMALL BATCH first, before the holidays, to make sure it works the same on this recipe.

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From: WildWaysPaige

On Oct 20, 2008

These have been a Christmas tradition in my family for years. I never knew they were of German origin what a happy surprise! We all love these they are gobbled up fast! Thanks so much for posting this!

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From: _lux_

On Jan 12, 2007

Excellent biscuits, fantastic texture and flavour. Very easy to make, just mix all ingredients together and no rolling/cutting required. I have made a different version of this biscuit (lemon almond shortbread) omitting the vanilla and adding very finely grated lemon peel & juice of 1/2 a lemon, forming the biscuits into little disks instead of cresents. I think that this tastes better than the original, however it all depends on your personal taste! Thanks very much for the recipe.

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From: Chef #183397

On Dec 28, 2004

Just like I was back in Germany

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