VANILLEKIPFERL (AUSTRIAN VANILLA CRESCENT COOKIES)
Crisp and buttery with a nutty, almond flavor, this recipe for delicate Vanillekipferl, or Austrian Vanilla Crescent Cookies, creates cookies that look pretty on a platter and are sure to be a hit at your holiday party.
Provided by Sarah | Curious Cuisiniere
Categories Dessert Recipes
Time 2h24m
Number Of Ingredients 9
Steps:
- Place the butter and flour in to the bowl of your food processor. Pulse to combine until the mixture resembles coarse crumbs. Place the mixture in a large bowl.
- Add the ground almonds, powdered sugar, vanilla sugar, salt, and egg yolks to the mixture. Knead the dough with your hands in the bowl until it comes together, 5 min.
- Divide the dough into 4 equal pieces, shape each into a ball. Place the balls in a sealed plastic bag or covered bowl in the refrigerator for at least half an hour, up to 2 days, to develop flavor.
- Preheat the oven to 350F. Remove the dough from the refrigerator.
- Remove one ball of dough from the refrigerator. Roll it into a rope, 12 inches long. Cut the rope into 12 even pieces. Roll each piece into a 3-4 inch rope and shape it into a crescent. Place the shaped crescents onto a baking sheet lined with parchment or a non-stick baking mat, ½ inch apart. Repeat with the remaining dough, removing one ball of dough from the refrigerator at a time, until you have filled one tray.
- Bake the cookies, one tray at a time, for 11-12 min, until the tips of the crescents just start to turn a light golden brown.
- Remove the pan from the oven. (And place your second, cool tray with shaped cookies in the oven to bake, if necessary.)
- Let the baked cookies rest on the baking sheet for 2-3 minutes while you prepare your sugar mixture. Mix ½ c powdered sugar and 1 Tbsp vanilla sugar together in a shallow bowl.
- Take the warm cookies from the baking sheet and carefully coat them in the sugar mixture. Place the coated cookies on a wire rack to finish cooling.
- Repeat as needed with the remaining cookies.
- Leave the cookies out overnight to harden, and then transfer them to an air tight container to store for up to 1 week.
Nutrition Facts : Calories 115 calories, ServingSize 2 cookies
VANILLEKIPFERL (AUSTRIAN VANILLA CRESCENT COOKIES)
Popular throughout Europe, these shortbread cookies are of Austrian origin and their vanilla-infused flavor and melt-in-your-mouth texture are sure to win you over!
Provided by Kimberly Killebrew
Categories Dessert
Time 27m
Number Of Ingredients 11
Steps:
- Place all of the ingredients in a large bowl and knead until thoroughly combined. Unless you're using the egg yolks the dough will be pretty dry and flaky, like shortbread cookie dough. Shape the dough into a log and wrap with plastic wrap. Chill in the refrigerator for at least an hour.
- Preheat the oven to 350 degrees F.
- Cut off small pieces of the dough and shape them into crescents. Place the crescents onto a non-stick or parchment-lined cookie sheet. Bake on the middle rack for 12-15 minutes (depending on the size of the crescents) or until the edges begin to turn golden.
- Combine the powdered sugar and vanilla sugar. Let the cookies sit for one minute and then use a sifter to dust them with the vanilla-powdered sugar while they're still hot. Let the cookies cool completely and then give them a second dusting.
- Stored in an airtight container in a cool place, these cookies will keep for several weeks.
Nutrition Facts : ServingSize 1 cookie, Calories 94 kcal, Carbohydrate 9 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 40 mg, Sugar 3 g
VANILLA CRESCENT COOKIES
This recipe originated in Croatia and has been in my husband's family for generations. I was thrilled when my mother-in-law shared it with me. -Beverly Williams, Rhinelander, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in vanilla and lemon zest. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Shape tablespoonfuls of dough into crescent shapes. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned., Place sugar in a food processor. Split vanilla bean and scrape seeds into food processor. Discard vanilla bean. Pulse mixture until combined. Transfer to a small bowl; stir in remaining confectioners' sugar. Coat warm cookies with sugar mixture. Cool completely on wire racks. Store in an airtight container.
Nutrition Facts : Calories 77 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
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