Dirndl Kitchen

2 Cut a vanilla bean open lengthwise, then scrape out the seeds.
3 Knead together with other ingredients to make a smooth dough. 
8 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.
9 Preheat oven to 390° Fahrenheit (200° Celsius).
4 Remove the dough from the fridge and cut into 20 slices each (1 cm thick each).
5 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.
6 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.
7 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.