These buttery moon-shaped cookies are made entirely of nut flours coated in confectioner’s sugar. Known as Vanillekipferl in central Europe, where they’re a fixture at holiday gatherings, these treats will melt in your mouth.
If the dough feels too warm to work with while shaping or rolling cookies, place in the refrigerator briefly to cool down.
Cookie dough can be kept in the fridge for 2 or 3 days and in the freezer for up to a week. Defrost in the fridge overnight before use.
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, position a rack in the center of the oven and preheat to 325°F. Bring butter to room temperature. Line two baking sheets with parchment paper provided.
In a large bowl, combine butter, confectioner’s sugar (for cookies), vanilla extract, salt and almond flour. Using a spatula, mix until well combined.
Add pecan flour to almond flour mixture, mixing it with a spatula until the dough comes together. Use your hands if you’re having trouble getting the dough to come together. Create space on a clean working surface for the next step.
Divide the dough in two. Using your hands, roll each half into an inch-wide log about the length of an average baking sheet. Cut each log into 16 pieces with a butter knife. Pro tip: To get 16 even pieces, divide the log, then divide each piece in half again, creating quarters, and continue until each log yields 16 slices.
Roll each slice of dough into a mini log, about an inch-and-a-half long. Bend each log into a crescent shape and place on the baking sheets about one inch apart. Bake the cookies for 18 to 20 minutes, rotating sheets halfway. Cookies are done when the ends are golden brown. Remove sheets from oven, place cookies on a wire rack, and cool for 15 minutes.
Pour the confectioner’s sugar (for rolling) into a medium bowl. With your fingers, gently roll each crescent in the sugar until fully coated. Place cookies on a serving dish and allow to cool completely. Enjoy!