Vanilla Crescents Recipe - Vanilkové rohlíčky - Czech Cookbook

[@aliciarubek6675]

Es lo que más me gustaba de las receras de mi abuela. Eran de Moravia y vinieron a Argentina en 1926.

[@swerdna77]

I know this is quite old but I enjoy seeing all your different videos. I would love to visit your country someday. I'm in California so not sure if I will ever make it that far but at least I can watch your videos. Thanks for sharing.

[@rachelwalton3772]

I love to store them in a jar of vanilla sugar with a couple of vanilla pods in it. I also drop them straight into vanilla sugar while they are still quite hot, because I like a lot of the sugar to stick to them. Delicious!

[@andreiaota]

Made them the other day and came out perfect! My husband and daughter loved them. I love Czech food, but is so hard to find recipes in English. And I love the way you explain everything really well. Thank you for sharing your recipes!

[@czechcookbook]

:) Thank you for your sweet comment.

[@lidiasoares5675]

You are brilliant! You make it look so easy!! Thank you! God bless.

[@czechcookbook]

Thank you :) Many blessings!

[@blankabee6548]

Kristina, thank you for solving my problem with powdered sugar! I have been making vanilla crescents for years never realizing that the powdered sugar in the USA is different from the one sold in the Old Country. It worked splendidly, I used the shredded sugar even for the actual recipe portion, not just for dusting. Let me share a tip with you: I have been using cake flour for all my Christmas cookies. It seems to be closest to "hladka mouka" and the cookies taste exactly as they should and don't fall apart.

[@czechcookbook]

Great tip! Thank you :) I should try it next time I am back in USA.

[@AussieAngeS]

Those look wonderful! So easy, thank you for sharing this recipe

[@rebecca-familyrich7764]

TFS I had never seen the bottle and separating egg yolk and whites. Cool

[@JS-jl1yj]

Your crescents came out perfect. My mom used to have small metal molds/formicky for shaping the crescents, which produced perfect/identical crescents. My older sister, who lives back home is using them now. Filling the forms with the dough was a lot faster process than rolling and shaping the crescents by hand. Are those metal molds still being sold in Czech Republic? I couldn't find them on Amazon. I use a plastic egg separator from the dollar store. That's a great idea to grind the granulated sugar to make powdered sugar without the starch. I will have to do that. Just like you, I use two different coffee grinders. I keep my tins filled with cookies on the top of my deep freezer to keep them cool.

[@gardengalsu]

Growing up, I heard of similar cookies by either names: Russian tea cakes or Mexican wedding cookies. They were even shaped similarly, maybe looking more like a coma with one side being a little fatter than the other. *In any case, de~elicious!* TY!

[@czechcookbook]

That is amazing to see that these are being baked in so many different nations. :) Or at least similar variations.

[@priyankadsa3488]

Trying this tomorrow

[@marketakotlarova7538]

Love your cooking channel. Everything I've made so far turned out perfect!!

[@czechcookbook]

So happy to hear! :)

[@Abracadabra513]

That’s because she is so good at explaining each step well. She makes everything so easy for us to try and everything is fool proof because she is so detailed!💕

[@thejosh3855]

This made me smile, my family is Croatian, and its amazing how similar our country's cuisines are! We make these for Christmas too (In Croatian they're called Vanilin kiflici), I think all of central Europe does it too! The part where you said Czechs go crazy in December by baking millions of cookies is SO TRUE, we Croat's are the same, my mum will bake these, honey cookies, lemon cookies, jam cookies, walnut rolls, coconut and chocolate cookies, crazy! In Croatia we also add a little rum too, I'd recommend it :) Fun fact, do you now why they are a crescent shape? When the Austro-Hungarians defeated the Turks, they decided to celebrate by creating the crescent shape to laugh at the Turkish crescent symbol on their flags. So by making these, we laugh at the Turkish for losing :D

[@czechcookbook]

Wow, that is great to hear. I am glad you guys in Croatia also love to keep the tradition of baking so many Christmas cookies. Yours sound yummy. Thank you for sharing little history. I love it! :)

[@mariolazataj-ostrowski8051]

Yup

[@vlentner657]

Dekuji za recept, vyborne !!

[@czechcookbook]

To mam radost, ze chutnalo.

[@raymondhetes9783]

This is excellent,she is GREAT 😃👍

[@czechcookbook]

Thank you :)

[@iLiKeTrAiNs5695]

I am allergic to walnuts so I used crushed biscuits instead an it worked great!

[@czechcookbook]

+Maty Nezhoda Great idea! :) If you are allergic only to walnuts or nuts over all, if only walnuts you can do almonds instead.

[@michaelhudecek2778]

We make these with hazelnuts so maybe you can try them.

[@michaelhudecek2778]

We make the same cookies but we going hazelnuts to use instead of walnuts!!!

[@skamravec]

I was wondering if you know recipe for so called "obliz si prst". It tastes so good. they bake it in Slovakia. I just don't know if we have all ingredients here in USA

[@czechcookbook]

+skamravec Hm, I don't think I have ever heard about this recipe. :( Maybe somebody here can help.

[@escentual2952]

Thank you. I tried this but when I tried to roll the dough it kept cracking. Do I need to adjust my flour I am sure I used as you advised 2 and 1/3 plain flour

[@czechcookbook]

Every flour hydrates differently. Next time use less flour and add more if needed. If it was cracking the dough had too much flour. I hope it works out better next time.

[@carlybrnakova8398]

Love your videos! I made these, but they turned out firmer than the ones I've had in Czech. I followed all your instructions and didn't burn them or anything, but their texture was more like they'd break apart in chunks rather than just crumble in your mouth. Do you have any suggestions for making them softer, less crisp, so they'll be more like a melt-in-your-mouth texture?

[@czechcookbook]

+Carly Heibel They need time to soften. We bake them even a month before Christmas so they have time to get soft. The best is to keep them in paper box with sliced apple added to it and stored in cold place. I put them in the fridge. They should get soft. It just takes little more time.

[@annirichardson5851]

Which powdered sugar did you use in the dough, the one you ground or the one from the store?.

[@czechcookbook]

In the dough the one from the store. The one I ground is only for dipping them when they are baked.

[@Lalleepd]

Ahhh, those were my favorite when I was a kid. My mom still sends them for me in a package from CR. :) I used to be so bad at cooking that my first year in the USA I tried to make these for my hubby at Christmas and I forgot to put in the Vanilla... so they were just plain crescents, instead of vanilla crescents.

[@czechcookbook]

Awww, that is so nice of your mom to make them and send them to you.

[@mariannaoonna2406]

Not too many Czech use vanilla extract or vanilla, because we simply did not have the ingredients in our socialistic country. When the crescent are done, we usually put the crescent in vanilla sugar,(Vanilinovy cukr) where they sell in Czech republic and even here in USA.

[@czechcookbook]

Yes, it is true that we don't use vanilla extract in the Czech Republic, but in general it is very difficult to find vanilla sugar in USA. Since it is not that easy for people to buy vanilla sugar everywhere, I created a recipe using the extract. My end goal is same taste and it worked. :) I am trying to always create Czech recipes from the ingredients that are easily accessible here in USA, but not to compromise on the true taste and also trying to keep the authenticity as much as possible. :)

[@jenniethaonhi3856]

Where in US do you live??

[@czechcookbook]

California

[@davidmjohnston169]

hi

[@czechcookbook]

Hi David

[@larsbechthold3615]

Gruß Lars Bechthold aus Fellingshausen🥏🪀⚽️🎱🇮🇹🍕🎯🏓🏀☀️