Vanillekipferl (German Vanilla Bean Cookies)

Knead together with other ingredients to make a smooth dough.

Half the dough and shape into 8-inch (20 cm) logs on a lightly floured surface. Cover in parchment paper or plastic wrap and chill in the fridge for one hour.

Preheat oven to 390° Fahrenheit (200° Celsius).

Remove the dough from the fridge and cut into 20 slices each (1 cm thick each).

Shape the slices into pencil-thick rolls of about 2-inch length with tapered ends that run towards each other (like a crescent moon shape). If you need help, watch my video. Don't make the ends too skinny, or else they can easily burn.

Lay on baking sheets covered with parchment paper and bake on the middle rack for 9 to 11 minutes or until just starting to brown at the ends.

Once finished baking, remove from oven and let cool completely. Carefully roll (Oma's way) or dust (my preferred way because I think they look prettier) in powdered sugar.