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    You are Here: Masala Herb Β» Recipes Β» Cookies

    Vanillekipferl Cookies Recipe

    November 30, 2019 by Helene Dsouza 62 Comments

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    Helene Dsouza
    Vanillekipferl are crescent-shaped cookies flavored and coated with vanilla and sugar.
    Total Time: 1 hour hour 50 minutes minutes
    Prep Time: 40 minutes minutes
    Cook Time: 10 minutes minutes
    Cooling time: 1 hour hour
    40 cookies
    RECIPE
    vanillekipferl cookies

    Vanillekipferl are melt in the mouth crescent-shaped Christmas time cookies.

    The cookies are flavored with vanilla, hence why they are also known as a vanilla crescent or moon cookies.

    Vanillekipferl
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    This is one of my Oma's traditional Austrian Christmas cookies recipes.

    The cookies are also known as Viennese almond crescents.

    Read up the history of this iconic cookie just before the recipe card at the bottom of this post.

    Jump to:
    • πŸ“• What are Vanillekipferl?
    • πŸ”ͺ How to make it?
    • πŸ’­ FAQs
    • πŸ’‘ Shaping Tips
    • 🌰 Ingredient
    • πŸ“œ History
    • πŸ‘οΈ More Christmas cookie recipes πŸͺ
    • πŸ“– Recipe
    • πŸ’¬ Comments

    πŸ“• What are Vanillekipferl?

    Vanillekipfers are crescent-shaped cookies flavored with vanilla and prepared with nuts, usually with almonds.

    Vanille stands for vanilla (as we can guess) and kipferl or crescent.

    They are also known as moon cookies, vanilla kipferl cookies or horseshoe cookies in English.

    Vanillekipferls are delicate and a class of cookies for themselves.

    The cookies traditionally made and gifted during the Advent Christmas season in Austria (such as my home region Tyrol), South Tyrol (North Italy, former Austria), Germany, Czechia, Switzerland, Hungary, Slovenia, and other neighboring countries.

    The pronunciation for the cookies is vanellekepfeul.

    πŸ”ͺ How to make it?

    Here I explain how to make the Austrian vanillekipferl cookies easily from scratch.

    Find all the details with ingredients listed and instructions in the recipe card further below.

    Step 1

    Beat butter sugar and vanilla sugar fluffy

    butter and sugar

    Add the flours and combine to a smooth dough.

    Shape dough to a sausage and wrap in cling film.

    Allow dough to cool in the fridge.

    vanillekipferl dough

    Step 2

    Cut dough into thick slices and shape each slice into a crescent.

    Make sure there is enough space between the horseshoe shape because the cookie will grow in size when baked.

    shaping vanilla crescent cookies

    Step 3

    Bake cookies until golden brown.

    Allow to cool for 2-3 minutes and then roll into prepared vanilla-flavored sugar to coat.

    Store in a cool and dry place.

    coating cookies with vanilla sugar

    πŸ’­ FAQs

    Can you freeze the cookies dough?

    Yes, you can freeze the dough. Just wrap it into cling film after you prepared a smooth dough and keep in the freezer until further use. Thaw before using it.

    How long can you keep the Vanillekipferl?

    If stored in a dry environment, you can store your cookies for a few weeks. But they are eaten up all the time before they can turn bad.

    πŸ’‘ Shaping Tips

    The Vanillekipferl dough is easy to make, BUT they are also a bit tricky to shape.

    The cookies are made of a shortcrust dough and that butter dough has a tendency to crumble.

    If you have worked with shortcrust pastry before, you will know what I mean by "tricky".

    The main basic ingredients to make a short crust are flour, butter, and a tiny amount of water.

    This Vanillekipferl recipe contains the correct ratio of ingredients, so the chances are very low that the cookies will break.

    Follow the tips to make cookies that hold their shape:

    • Use the correct ratio of shortcrust pastry ingredients. So please follow my recipe to the dot!
    • let your dough rest long enough in the fridge. The dough should be cold to prepare the cookies
    • don't work out the dough too much. Your warm hands will just soften the butter and the dough will fall apart. If that happens, turn it back into a dough and let cool again.
    • shape the Vanillekipferl thicker. If they are too thin they tend to break very easily and shape into a large U because they increase in size when baked.
    • Bake in a preheated oven at the exact temperature and time. 400 Fahrenheit (200 Celsius) for 10 minutes.
    • Once baked, let the cookies cool for 2-3 minutes before rolling them in the prepared vanilla sugar. Letting them cool allows the flour to stick together better and the cookies are less likely to break later on.
    • work with delicate hand movements when coating the cookies with the vanilla sugar.
    vanilla crescent cookies

    🌰 Ingredient

    Crescent-shaped vanilla cookies are usually made with ground hazelnuts or almond flour.

    I used almond flour in this recipe.

    You can also use walnut flour or cashew flour if you prefer, the choice is up to you!

    Traditional vanillekipferl cookies do not include eggs. Therefore this is an eggless Christmas cookie recipe.

    Yet, if you would add an egg, the dough wouldn't break that easily and hold together better. (You would have to adjust the flour quantity)

    The almond flour in this recipe helps the cookies to rise and it's a great substitute for eggs.

    moon shaped cookies

    Vanilla Sugar Coating - The secret ingredient

    After the cookies are baked, they are rolled still warm in vanilla sugar to coat.

    This is an essential step and the reason why the cookies are called vanilla crescents.

    You have two options, prepare your own vanilla-flavored sugar form scratch or mix commercial vanilla sugar with confectioners sugar.

    Homemade Vanilla sugar is easy to make, you just need sugar and Vanilla beans or vanilla paste.

    Simply cut the vanilla bean into half, take out all the seeds and add the whole bean with seeds to powdered confectioners sugar in a jar and combine.

    Shake the jar every day for the next days so that the sugar gains in flavor.

    Another option is to use packed vanilla sugar from the store and mix it with powdered confectioners sugar.

    horseshoe shaped cookies

    πŸ“œ History

    Vanillakipferls are known to be a typical Viennese tradition, having been invented by a talented baker in Vienna some ~400 years back.

    Apparently, after the Ottoman Turks had sieged Vienna in the 16th and 17th Centuries, the people in Vienna came up with the Vanillekipferl to celebrate the victory over the Turks.

    Kipferl is the Austrian-German word for "moon/crescent-shaped"

    The moon shape was inspired by the Muslim/Turkish banner, which even today shows a moon.

    To commemorate the siege, bakers in Vienna formed the cookies into a crescent - moon shape.

    Fun fact: In Austria, there are other pastries as well that are also called Kipferl, including croissants and stuffed pastries.

    The Turks brought back sweets in a moon shape and also vanilla beans and even coffee (which were completely unknown to the Europeans at the time).

    Thanks to the failed Turk invasions, Vienna turned into one big Coffee house heaven with all the famous cakes and coffee variations such as the Melange.

    A Vanillekipferl is a must with freshly brewed coffee.

    πŸ‘οΈ More Christmas cookie recipes πŸͺ

    • Sugar Cookies
    • Classic Lebkuchen
    • Linzeraugen cookies
    vanillekipferl christmas holiday cookies

    Updated Post: original post published for the first time at masalaherb.com on 1st December 2012

    πŸ“– Recipe

    vanillekipferl cookies

    Vanillekipferl Cookies Recipes

    Vanillekipferl are crescent-shaped cookies flavored and coated with vanilla and sugar.
    4.86 from 14 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Austrian, German
    Prep Time: 40 minutes minutes
    Cook Time: 10 minutes minutes
    Cooling time: 1 hour hour
    Total Time: 1 hour hour 50 minutes minutes
    Servings: 40 cookies
    Calories: 96kcal
    Recipe by: Helene Dsouza

    Ingredients

    For the Cookies

    • β…” cup Butter soft
    • Β½ cup Powdered Sugar
    • 2 Teaspoons Vanilla Sugar *see Notes
    • 1β…” cups All purpose Flour
    • ΒΎ + 2 Tbs cup Almond Flour

    Sugar Coating

    • Vanilla Sugar
    US - Metric

    Instructions

    • Beat soft butter, powdered sugar and vanilla sugar fluffy.
    • Add all-purpose flour and almond flour to the mixture and incorporate the ingredients to a smooth dough. Don't over work out the dough or it won't hold together later!
    • Wrap dough in cling film and shape into a large sausage, about 2- 2.5 cm or 1 inch thick.
    • Cool dough in the fridge for at least 1 hour.
    • Cut into thick slices so that each weighs about 20 grams (0.7oz).
    • Preheat the oven to 400Β° Fahrenheit/ 200Β° Celsius.
    • Roll each dough slice into a smaller sausage with pointed ends and shape it into a half-moon/crescent form. Use all-purpose flour to help you so that nothing sticks on.
    • Place cookies on a parchment-lined baking tray. Keep space between the cookies and bake for 10 minutes at 400Β° Fahrenheit/ 200Β° Celsius or until light golden colored.
    • While the cookies are baking, prepare a plate with vanilla-flavored powdered (confectioners) sugar.
    • Keep cookies to cool 2-3 minutes after baking before touching them.
    • Coat cookies with vanilla-flavored powdered sugar while they are still warm.
    • Store in a tin box lined with parchment paper. *see notes for hot humid climate storage instructions.

    Notes

    1. You can substitute the vanilla sugar with a few drops of vanilla extract and 2 teaspoons vanilla sugar
    2. Store the cookies in a parchment layered tin box or in an airtight container (in a hor humid climate).
    3. In a dry climate, you can also add apple peel to the cookie tin over a sheet of parchment paper liying over the cookies. The apple peel helps in keeping the cookies a bit moist and when you open the tin, it smells nice.Β 

    Nutrition

    Nutrition Facts
    Vanillekipferl Cookies Recipes
    Amount Per Serving (13 g)
    Calories 96 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 2g10%
    Cholesterol 8mg3%
    Sodium 27mg1%
    Potassium 6mg0%
    Carbohydrates 7g2%
    Fiber 1g4%
    Sugar 2g2%
    Protein 2g4%
    Vitamin A 95IU2%
    Calcium 18mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    937 shares
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    I am Helene, and I created Masala Herb in 2011. Here you will learn to cook with spices and herbs. I share from scratch, international food recipes and my mission is to teach you to cook flavorful food at home. Read More…

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    Comments

      4.86 from 14 votes (6 ratings without comment)

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    1. kim lavalle says

      July 29, 2022 at 9:02 pm

      Hi thank you for this beautiful recipe. Have a dear friend visiting from Austria this weekend. They are coming for lunch so I want to surprise them with these!

      Reply
      • Helene Dsouza says

        August 01, 2022 at 11:34 am

        You are welcome Kim! I'll be posting a video in winter before Christmas, which should make it easier to make these cookies. πŸ™‚

        Reply
    2. Kanako says

      December 12, 2019 at 3:16 am

      5 stars
      It was really delicious and very authentic. Thank you for sharing this πŸ™‚

      Reply
      • Helene Dsouza says

        December 13, 2019 at 12:31 am

        Thank you for your feedback Kanako πŸ™‚

        Reply
    3. Ginny says

      December 12, 2017 at 9:57 pm

      These are such a wonderful and traditional Christmas cookie. Thank you for your version!

      Reply
    4. Juli says

      December 12, 2017 at 9:20 pm

      I love all the pointers. I've been working on ideas for an international themed cookie platter so this is perfect!

      Reply
    5. April says

      December 12, 2017 at 9:16 pm

      Mmm mmm mmm. That look amazing! All those wonderful flavors and the powdered vanilla sugar sprinkled on top. It's making me hungry.

      Reply
    6. Brandi says

      December 12, 2017 at 8:43 pm

      These look absolutely amazing! I love your step by step instructions with photos!

      Reply
    7. mandy says

      December 04, 2017 at 9:18 pm

      Do you use salted or unsalted butter in your recipe?

      Reply
      • Helene Dsouza says

        December 05, 2017 at 1:24 pm

        unsalted butter Mandy. πŸ™‚

        Reply
        • Mandy says

          December 07, 2017 at 9:44 pm

          Thanks!

          Reply
    8. Sushma says

      December 04, 2017 at 9:21 am

      5 stars
      Hello Helen,

      Your cookies have been in my to do list since a long time. Thank you.. I will make them soon.

      I was looking for puff pastry sheets in Goa. I am in goa at the moment and we have an oven at our disposal so I wanted to bake with puff pastry. I was wondering if you could buy the sheets here in goa.

      Thanks a lot.

      Reply
      • Helene Dsouza says

        December 04, 2017 at 6:28 pm

        Hi Sushma,
        I have not seen any Puff Pastry sheets in stores here in Goa. However, it could be that they have it in store in Newtons in Calangute or maybe in Ajays in Mapusa. However you can make puff pastry at home too, it just takes little time but at the end it's the same procedure like making chapati with ghee.

        Reply
        • Sushama says

          December 05, 2017 at 10:37 pm

          Thanks Helen.

          I have tried earlier to make puff pastry before. It didn't work that well. Taste was good but it didn't puff up.

          Reply
          • Helene Dsouza says

            December 06, 2017 at 11:30 am

            Puff pastry can be tricky. If you make puff pastry with fresh yeast, as in Croissant, it will puff up and rise a lot. You get fresh yeast in Newtown.

            Reply
    9. Kate says

      December 01, 2017 at 8:56 pm

      I love the look of these cookies! It's also great to know a bit of background to them. And thanks for the step by step pictures - so helpful!

      Reply
    10. Amy Nash says

      December 01, 2017 at 8:21 pm

      These are beautiful little cookies! I'm dying to try one! Thanks for the step by step pics and the detailed explanation of the history - so fascinating!

      Reply
    11. Sues says

      December 01, 2017 at 8:00 pm

      I love the idea of vanilla sugar... I bet these are delicious!!

      Reply
    12. lisa says

      December 01, 2017 at 7:59 pm

      5 stars
      These cookies look absolutely perfect. I don't have baking genes so I appreciate those who do!

      Reply
    13. Tara says

      December 01, 2017 at 7:20 pm

      One of my favorite cookies of the holiday season! Yours look perfect! I love the specks of vanilla.

      Reply
    14. Loraine says

      December 01, 2016 at 3:34 pm

      5 stars
      Thanks for sharing this Helene. I am living in Bavaria right now and it's going to be my first real Weinachten here (I'm originally from Canada). I love vanillekipferl and really wanted to make them. Was so happy to get the recipe in English. Happy Holidays.

      Reply
      • Helene Dsouza says

        December 01, 2016 at 9:56 pm

        Hi Loraine,
        So you will be busy with your advent calendar and Christmas preparation this year. XD Good to hear that you will enjoy the recipe =)

        Reply
    15. Linda says

      September 06, 2016 at 2:32 am

      Is there a conversion for the ingredients? These I believe are European, and I am in the States?? Would love to make these..........

      Reply
    16. Judy Hollandsworth says

      December 19, 2015 at 6:47 am

      5 stars
      Christmas Crescents have been a family tradition for at least four generations. Grandmother Snyder brought it along from Germany, when she left just before Hitler really took over.. The information of why Crescents is very interesting.

      Reply
    17. Michelle Rittler @ Taste As You Go says

      December 16, 2015 at 8:56 pm

      Thanks for allowing me to feature your recipe in my round-up of 60 Ultimate Cookie Exchange Recipes on Taste As You Go. Happy Holidays!

      Reply
    18. Maureen | Orgasmic Chef says

      November 17, 2015 at 11:19 am

      These look wonderful Helene. I'd call them shortbread crescents but no matter the name, I'd be in love if these were on my plate.

      Reply
    19. Rosa says

      November 16, 2015 at 4:51 pm

      Good to see you back! I ove those cookies.

      Cheers,

      Rosa

      Reply
    20. AADIL DESAI says

      November 16, 2015 at 10:12 pm

      5 stars
      Lovely cookies, Merry Christmas well in advance!!!

      Reply
      • Helene Dsouza says

        November 17, 2015 at 12:23 pm

        super early well in advance. πŸ˜‰

        Reply
    21. Audrey says

      September 13, 2015 at 6:51 am

      Hi, not to sound pedantic but just letting you know that butter isn't vegan.

      Reply
      • Helene Dsouza says

        September 29, 2015 at 11:58 am

        That's alright, you can use margarine instead of butter to make it vegan. πŸ™‚ With butter the cookies are vegetarian.

        Reply
    22. Gisela says

      May 27, 2015 at 9:23 am

      5 stars
      After searching the web for a classic Vanillekipferl recipe I made these a few months ago for the holidays. They were SO delicious. This will be my go-to recipe now. I love how simple it is. I will be making these for teacher gifts this week (yes, it is not Christmas, but I love them so much and I think they will, too). Thank you so much for posting this recipe and sharing your insights on the recipe and tradition. πŸ™‚

      Reply
      • Helene Dsouza says

        May 27, 2015 at 6:59 pm

        Hi Gisela,
        So glad to read that you enjoyed the kipferl recipe, thanks for taking the time and leaving a feed back, much appreciated! πŸ˜€

        Reply
    23. Jennifer says

      February 13, 2015 at 6:44 am

      This recipe looks delicious! I have mine cooling in the fridge right now, my only issue was that I wasn't sure how to tell when I had mixed the dough just enough, so I'm scared that I either over or under mixed it.

      Reply
      • Helene Dsouza says

        February 13, 2015 at 1:08 pm

        Hi Jennifer,
        Once the ingredients are incorporated with each other properly, you are done mixing and working it out. There shouldn't be any visible butter pieces for example, it should just be a smooth pastry. Even if you have mixed the dough for much longer it's not the end of the world, over mixing can make it a tad more difficult to form but you will still be able to shape your cookies. When you take out the dough after it cooled, make sure to form the crescents and don't leave the unbaked dough standing and getting warm. It's so much easier to shape them when the dough is cold and then directly bake them. Once baked leave them to cool first as mentioned in the recipe. That's important so that they harden a bit and keep their gorgeous delicious shape. Basically it's all about timing in this recipe and once you have made them you will feel confident in the process, that's how everybody learns to make the vanilla crescents. πŸ™‚
        Let me know if you have any other questions. If you want, you can send me a picture of your dough if you are unsure via twitter @masalaherb.

        Reply
        • Jennifer says

          February 14, 2015 at 5:13 am

          Thank you so much for the extra advice. I did have some trouble with shaping the dough at first, but it got easier to mold after working with it a bit. The edges of my cookies are a bit more brown than those in your pictures, but they still taste good! I made them for a German cookie baking contest tomorrow.

          Reply
          • Helene Dsouza says

            February 14, 2015 at 9:21 am

            Even if they are a bit more brown on the edges that's alright. Maybe your oven is stronger in heat so you can bake them 1-2 minutes less next time. Shaping the dough looks easy but has always been rather tricky until one gets the hang for it. πŸ˜€ Anyhow, I wish you all the best tomorrow at the contest and thanks for your feedback, much appreciated.

            Reply
    24. lisa says

      December 12, 2014 at 6:11 am

      hello! i want to make these cookies this season but i am american and i only know cups not grams. help! could you convert for me? thanks!

      Reply
    25. Nadia Pinto Souza says

      May 07, 2014 at 1:07 am

      Thanks for the lovely recipe, I've searched so much for it but could not find one as easily as yours... trying it out asap....btw... nice to know you're in Goa

      Reply
      • Helene Dsouza says

        May 08, 2014 at 4:20 pm

        Cool =) Feel free to share your experience with us here. I am confident that you will like them

        Reply
    26. Colin says

      December 27, 2013 at 6:25 am

      5 stars
      After trawling the internet and trying out various recipes for THE vanillekipferl (no no to eggs in this pastry as i've now learnt!), i've finally found it here! thanks a mil Helene, the cookies came out awesome!

      Reply
      • Helene Dsouza says

        December 28, 2013 at 12:14 pm

        Awesome! How cool is that! So glad to hear that your vanillekipferl cookies turned out great. I wish you a happy new year and thanks again for taking the time to leave a comment for the cookies. πŸ™‚

        Reply
    27. Magda says

      November 16, 2013 at 4:21 am

      I think I will add them to my Christmas cookies list πŸ™‚ They look beautiful

      Reply
    28. Debbie Wright says

      February 07, 2013 at 6:00 am

      I had these cookies at a hotel I stayed at. I really want the recipe!! Can you e-mail it and translate into cups not grams please!! I would love to try to bake them, they are delicious.
      Thanks, Debbie

      Reply
    29. Medeja says

      January 23, 2013 at 3:47 pm

      They look lovely and snowy! I should save it for next Christmas.

      Reply
    30. baker street says

      December 06, 2012 at 2:28 pm

      Wow! These look adorable, Helene! πŸ™‚

      Reply
    31. Asmita says

      December 05, 2012 at 9:05 pm

      The perfect cookies! Have to try these.

      Reply
    32. rita cooks italian says

      December 03, 2012 at 12:04 pm

      xmas cookies with a vanilla scent, lovely. I've spent Sunday afternoon baking with the kids gingerbread (they love shaping the dough!). I have to try these Austrian dough!

      Reply
    33. mjskit says

      December 03, 2012 at 8:53 am

      I'm impressed that you made your own vanilla sugar! What cute and delicious looking cookies. I love the almond vanilla flavors in these cookies! Can I place an order for 2 dozen? πŸ™‚

      Reply
      • Helene Dsouza says

        December 05, 2012 at 10:02 pm

        haha yes you can but you ll have to come by to get them =P

        Reply
    34. Charles says

      December 03, 2012 at 4:32 am

      Oh yes - I know well the "wonderful complications" of working with shortcrust pastry - crack, split, throw across the kitchen, rage!!!

      Lovely little cookies - I never saw such a thing before. I bet they taste really "short" too... a bit like shortbread?

      Reply
      • Helene Dsouza says

        December 05, 2012 at 10:01 pm

        hm yes kind of like shortbread but don't forget there is almond included as well and that helps it to rise a bit. It gives the whole cookie a great crunch and once it cools down after the baking process, the cookie starts to hold better together. In general they don't break that easily after dusting them with vanilla sugar for that reason.

        Reply
    35. kitchenriffs says

      December 02, 2012 at 11:51 pm

      Great looking cookie! I've had these, but it's been ages. My mom used to bake something a little bit similar, although the cookies were thinner and anise was the predominate flavor (it was a recipe from her German heritage). Anyway, truly good stuff - thanks.

      Reply
      • Helene Dsouza says

        December 05, 2012 at 9:31 pm

        Interesting that she used anise in her crescents. Often I find similarities between the German and Austrian food heritage, its very enlightening and explains the food evolution and how it got formed! We have an awesome anise cookie type as well and that's going to come next. =)

        Reply
    36. Hotly Spiced says

      December 02, 2012 at 4:28 am

      I can't pronounce or spell that word but these really do look like beautiful little cookies. I just love all the Christmas baking I'm seeing on blogs at the moment. xx

      Reply
    37. Balvinder says

      December 01, 2012 at 9:46 pm

      I vaguely remember eating something like this back in 2008, when I began my gluten free journey. They were crisp and delicious.

      Like your tips on making vanilla sugar. hey, Did you sift the ground almonds? I am wondering just because when I use ground almonds the cookies do not come light colored. Of course if I do I will not throw away the residue.

      Reply
      • Helene Dsouza says

        December 05, 2012 at 9:26 pm

        ah that's because I used blanched almonds. I should have mentioned that. To blanche them, keep them over night in previously heated up water or if it is a last minute case, then just heat up a pan with water and keep them in the hot water until you can easily remove the skin. We used the latter technique in college time. Then just keep them on a pan with low heat so that they dry, or in the oven, but don't roast them! Grind them to a fine flour and you are good to go to bake light shaded vanilla crescents!

        We don't get prepacked almond flour here, so I grind my own.

        Reply
    38. CJ at Food Stories says

      December 01, 2012 at 9:29 pm

      These are gorgeous πŸ™‚

      Reply
    39. foodwanderings says

      December 01, 2012 at 8:10 pm

      Helene, I completely understand about the tricky part in cookies. That is the very reason I avoided baking them for years but always wanted to. I love the Christmas cookie baking tradition. Even thoughI don't celebrate it in recent years I started tackling baking cookies just around this season. Your crescents look perfect!

      Reply
    40. Eva says

      December 01, 2012 at 5:41 pm

      One if my favourite cookies. I love the Viennese treats as they are not too sickly sweet. I've been looking for a new addition to my Christmas baking and this might just be the one!

      Reply
    41. Choc Chip Uru says

      December 01, 2012 at 2:58 pm

      What gorgeous Christmas cookies my friend, the perfect gift πŸ™‚

      Cheers
      Choc Chip Uru

      Reply
    42. Barbara Bamber | justasmidgen says

      December 01, 2012 at 7:57 am

      It would be well worth perfecting this cookie dough.. they're so pretty and Christmasy. I can see why they're your Dad's favorite. xx

      Reply

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