Czech Christmas magic: vanilla crescents / Ceska Vanocni specialitka: Vanilkove rohlickyCzech Christmas magic: vanilla crescents / Ceska Vanocni specialitka: Vanilkove rohlicky | Czechmatediary
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Czech Christmas magic: vanilla crescents / Ceska Vanocni specialitka: Vanilkove rohlicky

vanilla crescents google image If you haven’t tasted vanilla crescents (vanilkove rohlicky) yet you haven’t quite lived your life into the full. They are absolutely the best Christmas cookies this earth has ever had. Despite the simplicity of the recipe some kind of a Christmas magic happens during the cooking process and an art of perfection is born…

My grandma would always make batches and batches of Vanilkove rohlicky so that we wouldn’t run out during the Christmas season. Since we helped ourselves to them about 10 times a day – despite my grandma’s attempts – we ended up being out of them about 3 days after Christmas. Then we had to “get to work” and finish up the rest of the other Christmas cookies; what can I tell you…life was rough back then!

Ingredients:

  • 1/2 lb (2 sticks) of unsalted butter, softened
  • 1/2 cup of sugar
  • 2 cups of all-purpose flour
  • 1 Tsp of vanilla extract
  • 1 egg yolk (optional)
  • 1 1/4 cups of ground walnuts
  • 1/2 tsp salt
  • about 2 cups of powdered sugar (confectioner’s sugar)
  • ground up skin from 1 lemon



Method:

  1. Mix butter, sugar, salt, vanilla extract, egg yolk and walnuts together
  2. Mix in the flour (1/2 cup at a time)
  3. Shape the dough into a ball, wrap it in wax paper and refrigerate for about 30 minutes
  4. Preheat the oven for 325 degrees
  5. Lightly butter two 12″ x 12″ baking sheets
  6. Pinch off walnut-sized pieces of chilled dough and place them on a floured board
  7. Rolled each piece into a strip about 1 inch wide and 1/2inch thick; shape each piece into a crescent (semi-circle)
  8. Arrange the crescents at least 1/2 inch apart on the baking sheet
  9. Bake in oven for 12 to 15 minutes
  10. Transfer them onto a cake rack and coat them with powdered sugar while they are still warm
  11. Enjoy!

Note: one can substitute ground walnuts for ground almonds as well.

Another note: the older the cookies get, the better they taste! Store them in the fridge.

If you liked this post buy me a coffee! (Suggested:$3 a latte $8 for a pound) Thanks!

78 comments… add one

  • Mirka November 29, 2011, 3:53 pm

    Chtela jsem se zeptat: ty tam nedavas zloutky?? to je zvlastni! Ale jinak peknej blog :)

  • Tanja November 30, 2011, 9:01 am

    Ahoj Mirko, nedavam. Je to lepsi se zloutkama?

  • Kateřina December 1, 2011, 9:35 am

    Ahoj, co teplota trouby? Na tom to u mně každý rok troskotá… Jinak taky mám dojem, že v českém receptu jsou žloutky! Jenže na ně mám alergii (manžel taky), takže tenhle recept je opravdu dobrá zpráva! Díky a hezký Vánoce!

  • Tanja December 1, 2011, 2:08 pm

    Ahoj Katerino! Vis co, ja to mam nastaveny na 350F, ale porad to stejne hlidam. Oni se pripecou hned. A jsou vyborny!!!! I bez vajicka. Mozna ze jsou ale asi trosku vic krehke, ale to vubec neva :)

  • Marika December 2, 2011, 5:02 pm

    Zloutky udelaji rohlicky krehci. Ja je pecu na 325 vetsinou dam na pekac parchment paper aby se mi to nepripalilo:)

  • hana December 4, 2011, 4:25 pm

    Muze sem dat vice receptu?
    diky

  • Tanja December 4, 2011, 9:49 pm

    Co ti myslis, Hani?

  • Hana December 5, 2011, 6:42 pm

    Diky za ty recepty, mohla bys sem dat vic? Zitra se pokusim o rohlicky ;)

  • Sarah December 20, 2011, 1:50 pm

    Hello! I’m excited to try these cookies for Christmas this year!

    I have read many of the comments and noticed that several mentioned the inclusion of eggs – whole, just whites and just yolks. But I don’t see eggs on the list of ingredients. Should I include eggs?

    Thanks!

  • Tanja December 20, 2011, 2:14 pm

    Hi Sarah and welcome! You can make them either way. My grandma used to make them w/o eggs but I have come to find out that a lot of people make them with egg YOLKS (not whole eggs). My guess is that they don’t break as easily if you put eggs yolks in since they are a binding material for the dough. I have tried them both ways and they are delicious with or w/o egg yolks.

    Good luck!

  • Sarah December 20, 2011, 8:17 pm

    Thank you so much! I appreciate the advice.

  • Marika December 21, 2011, 9:11 am

    Tanjo…..zloutky udelaji testo na rohlicky krehcejsi. Bilek je vice binding material nez zloutek:)

  • William February 18, 2012, 4:05 pm

    Ahoj!

    Diky moc za recept! Prave jsem o to pokusil a podarilo se mi moc dobre! American jsem, ale bydlel jsem v cesku bydlel dva roky a moc se mi cukrovi chutna – zvlastne tyto! Maji stejnou chut’ jako vanilkove rohlicky mych “prijalych babicek”. :) Pekny blog!

  • josef March 10, 2012, 9:45 pm

    nazdar Tanjo,
    otazka: kdyz tam dam zloutky, kolik zloutku do toho receptu?
    ja si pamatuji jak moje maminka kazde Vanoce pekla cukrovi a take domaci cokoladu s oriskama. s te cokolady jsme delali figurky ktere jsme balily tou hlinikovu foil a vesily jsme na ten Vanocni stromek. Tak se mi po tom stejska. ja uz ziju v Jizni Africe 43 let. ty nemas ten recept na doma udelanou cokoladu?
    dik za ty vanocni rohlicky recept.

  • Tanja March 10, 2012, 10:00 pm

    Ahoj Josefe!

    Ja do toho dam vzycky 1 zloutek (kdyz to teda delam se zloutkem), ale zalezi na tom, kolik toho delas. S domaci cokoladu ti bohuzel nemuzu poradit, ale moc rada bych se ten recept taky naucila! Vis co, zeptam se ti na Facebooku. Dobrou a dam vedet!

  • Lenka March 11, 2012, 6:17 am

    My jsme taky kdysy delavali cokoladu. A tohle jsou dva recepty.

    Cokolada:
    16 dkg tuku
    25 dkg mouckoveho cukru
    10 dkg kakaa
    1vanilkovy cukr
    3 lzice vanilkoveho pudinku – prasek nebo solamilu
    nevarit, jen na vodni lazni rozpustit

    Mlecna cokolada:
    25 dkg tuku
    30 dkg mouckoveho cukru
    10 dkg suseneho mleka
    5 lzic kakaa
    nevarit, jen na vodni lazni rozpustit

    :)

  • Tanja March 12, 2012, 8:14 am

    super! diky moc!!! A Leni, jak by se takova cokolda tvarovala do ruznych tvaru?

  • Lenka March 12, 2012, 8:22 am

    Vsechny ingredience se rozpusti (nevarit, to ma pak ta cokolada skvrny a neni leskla) a nalije se do formicek. Tady se daji koupit kdekoliv v Michaels nebo on line, ale my pouzivali formicky z cokoladovych kalendaru nebo cokoladove formicky :) Vipadali jako formicky na pracny ale mely ruzne tvary.

  • Monika December 6, 2012, 10:28 pm

    thank you for sharing your recepie/
    Just curious about vanilla extract and vanilla sugar. can you substitute the two or is extract a must in this recepie?

  • Tanja December 6, 2012, 10:53 pm

    You can totally use both. I just use the extract because I don’t have vanilla sugar and it turns out to taste the same.

  • cathi slayden December 8, 2012, 10:33 am

    you have lemon rind in ingredients but nowhere in the receipe

  • Tanja December 11, 2012, 8:17 am

    Hi Cathi!
    Sorry i forgot to put that in

  • Diane - married to a Slovak December 11, 2012, 8:03 pm

    I didn’t see anywhere in the recipe or comments what the yield is for this recipe. About how many cookies can you expect out of the recipe?

  • Tanja December 11, 2012, 9:02 pm

    Hi Diane,

    I usually get about one baking sheet full of cookies. So I would say about 25 to 35?

  • Marky December 12, 2012, 7:31 pm

    Ahoj, diky moc za recepty, letošní Vánoce mám konečně čas pořádně si zapéct, a jsem moc vděčná za české recepty v amerických pečících “jednotkách” :)

  • Tanja December 12, 2012, 9:41 pm

    Cus Marky, nemas zac taky jsem neco takoveho v minulosti vzdycky hledala. To byl jedem z hlavnich duvodu proc jsem zalozila cmd

  • Zuzana December 27, 2012, 10:13 am

    Ahoj, jenom jsem chtela podekovat:-) Delam je podle Tveho receptu uz druhe Vanoce, a jsou fantasticke. Vsechno nejlepsi do Noveho Roku!

  • Jamaal Charles February 5, 2014, 10:02 am

    Man dawg these cookies are off the chain.

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