Ingredients:

250 g flour
130 g powdered sugar
200 g soft butter
130 g hazelnuts
3 egg yolks
1 pkg vanilla sugar
1 pinch baking powder

For rolling or sprinkling:
1 pkg. vanilla sugar and powdered sugar

Directions:

First, mix the flour with the baking powder and sift into a bowl. Cut the butter into small pieces. Add all the ingredients and work into a firm dough. Wrap the dough in a plastic wrap and chill in the refrigerator for about an hour.

Then remove the dough from the refrigerator and form rolls on a floured work surface (about 3 cm thick).

Cut slices about 1 cm thick from this roll and shape into croissants.
Place on a baking tray covered with baking paper and bake in the preheated oven at 180°C top and bottom heat for about 10 minutes.

Roll or sprinkle the still warm Kipferl in the icing sugar/vanilla sugar mixture and then allow to cool completely.

Ingredients:

350 g flour
80 g powdered sugar
2 pkg. vanilla sugar
280 g soft butter
1 teaspoon of baking powder
1/2 bottle of butter/vanilla flavoring
1 pkg. vanilla pudding powder

For rolling or sprinkling:
Powdered sugar and 1 pkg. vanilla sugar

Directions:

For the dough, simply knead all the ingredients together and form it into a roll about 1-2 cm thick.

Cut off small pieces and form into balls. Place them on a baking tray lined with parchment paper (do not form the balls too large because they still go a little apart in the oven).

Then press a pattern on it with a fork.

Bake in the preheated oven at 150 °C top and bottom heat for about 15-20 minutes.

Mix the powdered sugar and vanilla sugar in a bowl and roll or sprinkle over the warm Butterhupferl.

Ingredients:

300g flour
200 g cold butter
100 g sugar
2 egg yolks

Directions:

Mix all ingredients into a dough. Wrap the dough in plastic wrap and chill for about 1 hour.

Then remove the dough from the refrigerator and roll out on a floured work surface to a thickness of about 2mm.

Cut out with any shapes and place on a baking tray lined with baking paper. Bake in the preheated oven at 170°C top and bottom heat for about 8-10 minutes.

Let the cookies cool down.

Sprinkle the cookie lid with powdered sugar and spread the cookie bottoms with jam. Then place the lid on top and press down lightly.