Our best cookie recipes and the vanilla crescent trick! - Pea Princess co•colores • DIY Blog (2024)

Do you always have so little desire to roll out vanilla crescents individually, but even more desire to eat them?
Me, yes. And then the delicate things still break so quickly!
Plus, with an almost-toddler in the house, I don't have the time to bake in peace at the moment.

That's why I came up with a trick with which the croissants can be formed super quickly.

All you need is a round cookie cutter and vanilla crescent dough.
Simply use your favorite vanilla croissant recipe hereand prepare the dough as usual.

(My crescent dough, for example, consists of 250g butter, 85g sugar, 125g ground almonds or nuts and 340g flour. They are then tossed in a lot of powdered sugar and vanilla sugar mixture.
This recipe is just an example!My crescents, for example, are very tender and crumbly because there is no egg in them. We like it this way 🙂 If you want firmer croissants, please use a recipe with eggs.)

After cooling, shape the doughHowever, don't make thin sticks, but make a long dough sausage out of them.
Then roll it flat until it is about a centimeter thick and as wide as your round cookie cutter.
Our best cookie recipes and the vanilla crescent trick! - Pea Princess co•colores • DIY Blog (1)
Now you can cut out moon-shaped crescents close together, which leave hardly any dough residue and can be baked straight away.

I've definitely never baked vanilla crescents quicker!

Another advantage: These cut-out croissants don't break as quickly as the traditional ones.

Now you can bake the crescents and dust them with powdered sugar.
Mhhh!


Our best cookie recipes and the vanilla crescent trick! - Pea Princess co•colores • DIY Blog (2)

And while I'm baking, I'll also tell you two of my traditionally favorite cookie recipes:
Nougat checks and cocoa sighs.

Nutty double-deckers and super-soft chocolate cookies that melt in your mouth. My mother has already baked both of them, and you know how it is... sometimes you just have to keep recipes like that. Especially if the children like them too!

Our best cookie recipes and the vanilla crescent trick! - Pea Princess co•colores • DIY Blog (3)
I no longer know where the recipe for nougat checks originally came from. I just have a handwritten note here :)
And it goes like this:

Nougat checks – ingredients for the cookie dough:

250g flour (wheat flour type 550)
200g butter or margarine
150g roasted (!), ground hazelnuts
1/2 Teel. Backpulver
75g sugar
1 packet of vanilla sugar

Filling:

Chocolate cream from a jar

possibly as a glaze:

dark chocolate couverture


By the way: These cookies are also very tender and crumbly because they are egg-free! I just like these delicate cookies the best.

Please use one for bakingFlour with as high a gluten content as possible(e.g. Type 550, or adhesive-strong 405) so that the cookies don't break so easily.

and this is how the nougat checkers are baked:

Cut the butter or maragine, which is not too cold, into pieces or stir until soft.
Add all other dough ingredients and mix by hand or with the dough hookkneaduntil you have a dough.

You then first place the cookie dough covered in the oven for 30 minutesRefrigerator(important! Otherwise the dough will crumble!).

Then you can make the doughroll outand cut into approx. 3x3cm squares with the pastry wheel or knife.

Place the raw cookies on a baking tray lined with baking paperbaking tray.
Slopethen cook the nougat squares at 175°C (fan oven, preheated) for approx. 8-12 minutes until they are lightly browned.

When the cookies have cooled, brush one cookie at a time with theNut nougat creamand stick a second one on top (depending on the consistency, you may want to warm up the chocolate cream beforehand).

Our best cookie recipes and the vanilla crescent trick! - Pea Princess co•colores • DIY Blog (4)

Now you have some pretty tasty, nutty, tender Christmas cookies.
If you want to top this, you can add half of each cookiedark chocolate couverturedive. But I also like to leave that out so that it doesn't turn out to be such a blatant nougat bomb.
They're delicious either way!

Our best cookie recipes and the vanilla crescent trick! - Pea Princess co•colores • DIY Blog (5)


The originalCocoa Sighs RecipeI couldn't find it anymore, but I heard from the dear oneMama Piepsgot a very, very similar recipe (and wonderful childhood-flavored cookies!).

Our best cookie recipes and the vanilla crescent trick! - Pea Princess co•colores • DIY Blog (6)Cocoa Sigh – Ingredients for the cookie dough:

250g starch
75g flour
250g Butter oder Margarine
100g powdered sugar
30g Cocoa
2 packets of vanilla sugar
Pinch of salt

for pollination:

Powdered sugar & cocoa, or simply ready-made chocolate drink powder

and this is how the cocoa sighs are baked:

Cut the butter or maragine, which is not too cold, into pieces or soften itstir.
Add all remaining ingredients and then flatten the dough, preferably by handkneaduntil a hom*ogeneous mass is formed.
Because the ingredients are so fine and dusty, they are difficult to mix completely with a mixer or food processor.

And now send all the sweet-crazy children away. This dough is incredibly tasty and can easily be eaten as a (vegan?!) praline. Or maybe cookie dough pops on a stick?

If there is still some left, put the cookie dough covered in the oven for at least 30 minutesRefrigerator(important! Otherwise the dough will be too crumbly!).
Then shape the dough into rolls with a diameter of approx. 3cm.
CutCut the dough rolls into approx. 1cm thick slices and place them on yourbaking tray(with baking paper, of course.).
The cookies are then preheated at 175°C (fan oven) for about 8-12 minutesbaked, they look slightly cracked.
Our best cookie recipes and the vanilla crescent trick! - Pea Princess co•colores • DIY Blog (7)

The original cocoa sighs were then half covered (while still warm!) and covered with the light brown powdered sugar and cocoa mixturepollinated.
Unfortunately, I waited too long and let them cool down - so plain powdered sugar had to be used for the photos.
No matter, they melt in your mouth and are always gone quicker than I would like 🙂

I hope you enjoy baking and snacking!


Our best cookie recipes and the vanilla crescent trick! - Pea Princess co•colores • DIY Blog (8)

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Our best cookie recipes and the vanilla crescent trick! - Pea Princess co•colores • DIY Blog (2024)

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