Vanillekipferl (Vanilla Crescent Cookies) - Nut-Free Version

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large bowl, combine flour, cold cubed butter, granulated sugar, egg yolks, and vanilla extract.

Use your hands or an electric mixer to mix the ingredients until a smooth dough forms. Be careful not to overmix.

Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

On a lightly floured surface, roll out small portions of the dough into ropes about 1 cm thick.

Cut the ropes into 4-5 cm long pieces.

Shape each piece into a crescent and place them on the prepared baking sheets, leaving some space between each cookie.

Bake for 12-15 minutes, or until the edges are lightly golden. Be careful not to brown them too much.

Let the cookies cool slightly on the baking sheets before transferring them to a wire rack to cool completely.

While the cookies are still slightly warm, gently roll them in a mixture of powdered sugar and vanilla sugar to coat them evenly.

Store the cookies in an airtight container at room temperature.