Czech vanilla crescents or vanilkove rohlicky is popular year-round, but especially at Christmas time when they become part of Christmas Cookies.
230 g vegan butter (room-temperature)
5 tablespoons sugar
2 teaspoons vanilla extract
1 tablespoon water
600 g flour (all-purpose)
1/2 teaspoon salt
600 g cashew or almonds (finely chopped, or hazelnuts)
2 tablespoon falxseeds
2 tablespoon boiled water
Steps to Make It
Heat oven to 325 F. In a large bowl, cream room-temperature butter and add 5 tablespoons sugar, 2 teaspoons vanilla and 1 tablespoon water and cream again.
Make a flaxseed eggs: Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in place of 1 egg.
In a separate small bowl, whisk together all-purpose flour and 1/2 teaspoon salt, and add to creamed mixture, combining thoroughly. Add finely chopped nuts of choice until completely incorporated.
Roll the dough between the palms of your hands to make a long snake, the size of a thick pencil. Cut the dough with a glass or cookie cutter to assure uniformity. Shape into crescents, put on a greased sheet pan or on a sheet pan lined with baking paper and bake in preheated oven at 350 F (180 C) for about 10 minutes until slightly golden around the edges.
While they are still warm, toss in powder sugar. Let Vanilla Crescents cool then hide them in a sealed container in a cold room until Christmas.
Transfer to an airtight container. These will keep several weeks.