Vanilla Crescents Vanille Kipferl Recipes

VANILLEKIPFERL (AUSTRIAN VANILLA CRESCENT COOKIES)

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.

VANILLA CRESCENTS (VANILLE KIPFERL)

Steps:

• Preheat the oven to 160°C.
• Combine flour with ground almonds and mix with soft butter till smooth.
• Add sugar and salt.
• Form a long strand about 1 1/2 inches thick by rolling the dough.
• Cut into 2 inch pieces.
• Taper the ends and form into crescents.
• Put on an ungreased cookie sheet.
• Bake on middle rack for about 12 minutes until golden brown.
• Let cool for about 2 minutes on the sheet.
• Remove and carefully toss them individually in a bowl with vanilla sugar to cover them completely (do this while they are still warm!).
• Makes for delicate crescents with a subtle flavor.

VANILLE KIPFERL II

Steps:

• In a large mixing bowl, combine flour and salt. Cut in the butter until the size of small peas and mix in with your hands.
• Mix 1/2 cup confectioners' sugar, the egg, 3 teaspoons of vanilla sugar, and ground almonds into the flour mixture. Place the dough in the refrigerator for 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Divide the dough into several parts. Roll each section of dough into logs approximately 1/2 inch thick. Cut the logs into 1-inch pieces, and bend the pieces into a crescent shape (just like a croissant). Place the kipferl on the baking sheet and chill them for 15 minutes.
• Bake in the preheated oven until the edges are golden brown, 10 to 15 minutes. Let cool slightly.
• Combine 6 tablespoons confectioners' sugar and 1 1/2 teaspoons vanilla sugar and toss to mix.
• While still warm, carefully remove kipferl from the baking sheet and dip them in sugar to coat.