Gather your ingredients and measure them out. It is nice to soften the butter by leaving it at room temperature for an hour.
Not shown here is vanilla sugar that we will be using to dust the Kipferl or Crecents with.

Cream the butter

Then beat powdered sugar gradually into butter until light and creamy.

Stir in the flour and add the chopped almonds, also the vanilla extract.
I chill the dough for an hour or even overnight.

If the cookie dough feels too dry to make your crecents then add a bit of butter to moisten. If it is too crumbly add an egg white too it.

Pre Heat Oven to 375 degrees
I form the cookie dough into a brick and then cut off slices and roll them.

For uniformity you may want to weigh the cookies. I made these 4 tenths of an ounce.

Roll the cookies into crecent shapes as shown. I ofen make a very slight curve because I am shipping them. The traditional ones I see in Austria or Germany are a more pronounced curve.

(If you don't have a crescent shaped cookie cutter, you might use a round one and cut the circles in half. These would then be “Half-Moon” cookies.)

Pinch the ends to get a nice point.

Here is the more pronounced curve

Bake on a greased tin in a moderate oven,
375 degrees for 15 - 20 min.

Let them cool a bit and then we will add the vanilla sugar.

The more rounded shape.

To make vanilla sugar for dusting use either powdered sugar or superfine baking sugar or blend half and half for an interesting texture.

Here is the superfine sugar.

Roll or dust the cookies in the sugar

Make your own vanilla sugar with vanilla beans