Viennese Crescents
Prep time
Cook time
Total time
A recipe from my Grandmother, this is one of our favorite annual holiday cookies... now made gluten-free and sometimes vegan! Light, buttery, a hint of almond... always a fan favorite! NOTE: Prep time includes refrigerating dough for 1 hour (you can also chill ovenight)
Recipe type: Holiday Cookies
Cuisine: Gluten-Free, Egg-Free, Dairy-Free optional, Vegan optional
Serves: 4 dozen cookies
Cookie Dough
  • 2 Cups all-purpose Gluten-Free Flour with xanthan gum (we use [GF Jules)
  • ½ cup confectioners’ sugar
  • ⅛ teaspoon salt
  • 1 cup butter or dairy-free alternative, softened (if using butter, we usually use 1 stick salted butter, 1 stick unsalted butter)
  • 1 cup ground walnuts, almonds OR pecans (we usually use walnuts)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
2 cups Confectioner Sugar for rolling baked cookies
Make Cookie dough
  1. In large bowl, combine flour, confectioner sugar, salt. Mix with a pastry cutter or mixer.
  2. Add butter, nuts,and extracts. Mix until thoroughly blended.
  3. Remove dough from the bowl and wrap in wax paper and refrigerate for 1 hour (We often make this dough in the evening and refrigerate overnight, but then you need to remove from the refrigerator about 2 hours before rolling cookies)
Roll cookies
  1. Preheat oven to 375 degrees F and place parchment paper on 2 baking sheets,
  2. Shape cookies: Form dough into 1-inch balls. Then, with palms of hands, roll each ball into a 3-inch long roll.
  3. Place rolls 2 inches apart on cookie sheets; curve each roll to make crescent shape.
  4. Bake 10 – 12 minutes, or until set, but not brown.
Roll in confectioner sugar
  1. Let cookies cool on baking sheets. Then roll cookies in confectioner sugar, turning gently,to coat both sides.
  2. Store in an air tight container.
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