Polish Vanilla Cookies (Ciasteczka Waniliowe) Recipe

Polish Vanilla Cookies or Ciasteczka Waniliowe
Polish Vanilla Cookies or Ciasteczka Waniliowe. © 2010 Barbara Rolek licensed to About.com, Inc.
  • 35 mins
  • Prep: 20 mins,
  • Cook: 15 mins
  • Yield: 60 Cookies (30 servings)
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This egg-free recipe for Polish vanilla cookies or ciasteczka waniliowe (chahss-TETCH-kah vah-neel-YAW-veh) is made with ground almonds and vanilla bean, which gives them a rich vanilla flavor.

They are formed into crescent shapes much like Polish rogaliki, except the latter calls for egg yolk. This crescent is also considered a Polish Christmas cookie.

Here is a larger photo of Polish Vanilla Cookies.

What You'll Need

  • 7 ounces butter (softened)
  • 1/2 cup sugar
  • 1 vanilla bean (scraped of its seeds)
  • 3 1/2 ounces almonds (ground, not chopped) 
  • 2 cups flour (all-purpose)
  • 1/2 teaspoon baking powder
  • 1-2 tablespoons milk
  • 1 tablespoon sugar (confectioners')
  • 1 tablespoon sugar (vanilla, mixed with the confectioners' sugar)

How to Make It

  1. Heat oven to 350 degrees. In a large bowl, cream together 7 ounces softened butter and 1/2 cup sugar. Add scraped seeds from 1 vanilla bean and 3 1/2 ounces ground (not chopped) almonds, and mix again.
     
  2. In a separate small bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon baking powder. Add it to the butter-sugar mixture and thoroughly combine. If the dough is too dry and crumbly, add 1 to 2 tablespoons milk.
     
  1. On parchment-lined baking sheets, portion out small balls of dough. Roll into a pencil shape in the hands and then shape into small crescents. Bake 5 to 10 minutes or until bottoms are golden.
     
  2. Mix 1 tablespoon confectioners' sugar mixed with 1 tablespoon vanilla sugar. While cookies are still on the baking pan, sprinkle with sugar mixture. Let cool completely. Store in a tightly covered container.