These famous melt-in-the-mouth German-Austrian cookies are usually made with white flour, so we were intrigued when we ran across a German recipe for whole wheat crescents. The whole wheat flour gives the cookies a deeper, nuttier flavor. If it matters, they’re also higher in fiber than usual. These cookies should sit for at least a week to allow the flavor of the vanilla to develop. They’re worth the wait.
It takes a couple of weeks to produce real vanilla sugar, but it’s worth every minute of the wait. You can use this in place of regular sugar in just about any cookie where you want an extra boost of vanilla.