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The easiest low-carb Christmas cookies are these vanilla crescents, since the original version uses lots of almonds (which are naturally low in carbs).

They're easy to make and don't require special baking skills. This is especially true because of the shapes, since most of us practiced rolling little sausage shapes out of clay or play dough when we were kids!

We make our own vanilla sugar when baking these cookies. If that's too difficult or expensive you can certainly buy vanilla sugar, although it will contain quite a few extra carbs. And homemade usually tastes better.

Cut the vanilla beans in half lengthwise and scrape out the pith with a sharp knife. Put the pith and 2 tbsp Sukrin in a mortar (if you have a small mortar, fill it twice). Grind with a pestle until the Sukrin is as fine as powdered sugar and only tiny dots of vanilla are visible. Put 3/4 of the vanilla sugar into a bowl. Add another spoonfull of Sukrin to the remaining 1/4 and grind it with the pestle again. This will be sprinkled on the crescents after they're done baking.

Add the almonds, almond flour, and gluten to the vanilla sugar in the bowl. Take the butter out of the fridge for a while, then cut it into pieces and add it to the bowl. With 3 dsp of sweetener, the cookies will be sweet but not too sweet. If you like, you can add more (I think 6 dsp is the most you can use and still get edible cookies). Knead the dough well until it's thoroughly mixed. Since the dough contains gluten, it's not advisable to let it sit for too long. I start rolling it into cookies immediately. Shape the dough into strips about 1 cm thick and 5 cm wide on a cutting board and cut it into bite-sized pieces. Roll the cut pieces into little sausage shapes. Cover a cookie sheet with parchment paper and arrange the rolled pieces of dough on it, bending them slightly to look like crescents.

Bake at 350° F ( 180° C) for 10-12 minutes. After baking, and while the cookies are still hot, sprinkle them with the rest of the vanilla sugar. Be careful here: the vanilla crescents break very easily while they're still hot. Wait until they have cooled completely before storing them in a cookie tin.

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