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Shortbread Cookie Recipe with Hazelnuts: Gerhild's Vanillekipferln

This Shortbread Cookie recipe, the German Vanillekipferln, is one of the best Christmas cookie recipes that's an easy version of the original. 

This is a translation of the recipe sent in by Gerhild Froeschke who loves to take recipes and change them to make them her own.  

Ingredients:

• 1¼ cups butter
• ⅝ cup granulated sugar
• 3½ cups flour, all-purpose
• ¼ pound ground hazelnuts
• 1 package or 1½ teaspoons vanilla sugar
• powdered sugar to dust cookies

Instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In mixing bowl, mix together the butter, sugar, vanilla sugar, and ground hazelnuts.
3. Add flour, and continue mixing with mixer or with your hands.
4. Shape the dough into a roll. Cut slices from the roll and form them into crescents.
5. Bake about 10 minutes, being careful that they don't get too brown.
6. Place cookies on a wire rack and dust with powdered sugar while they are still warm. To dust them, put about a teaspoon of powdered sugar in a small sieve and tap sieve to let icing sugar "dust" the cookies.

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