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
VANILLEKIPFERLN (VANILLA CRESCENT COOKIES)
This recipe has been posted in response to a request for an Austrian dish. It came from Saveur magazine's December 2003 issue. Prep time includes chilling time for dough.
Provided by Wenstar
Categories Dessert
Time 1h29m
Yield 48-54 Cookies
Number Of Ingredients 8
Steps:
- Combine flour, 3/4 cup of the confectioners' sugar, almonds, 2 of the vanilla sugar packets, and salt on a clean surface, shape into a mound, then make a well in the center.
- Add butter and lemon extract to well.
- Using your fingers, work flour-nut mixture into butter until dough resembles coarse meal.
- Sprinkle milk over dough, knead until smooth, and shape into a ball.
- Cover with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350 degrees F.
- Sift remaining confectioners' sugar and vanilla sugar into a medium bowl and set aside.
- Divide dough into 16 equal pieces.
- Using your hands, roll each piece of dough out on a clean surface into 3/4 inch thick ropes.
- Cut ropes crosswise into 2-1/2 inch pieces, then gently pinch ends to round off edges.
- Shape pieces of dough into small crescents and transfer to parchment paper-lined baking sheets.
- Bake until goiden around edges, 12-14 minutes.
- Allow cookies to cool for 1 minute then transfer a few at a time to bowl of sugar and coat well.
- Transfer cookies to a rack to cool completely.
- Cookies may be stored in airtight containers for up to 1 week.
Nutrition Facts : Calories 83.7, Fat 4.7, SaturatedFat 2.5, Cholesterol 10.2, Sodium 4.5, Carbohydrate 9.8, Fiber 0.3, Sugar 5, Protein 1
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- In the bowl of a stand mixer fitted with the paddle attachment combine flour, salt, cubed butter, powdered sugar, ground nuts, and vanilla seeds. Mix at medium speed until a crumbly dough forms, about 1-2 minutes. If the dough is too crumbly add 1-2 Tbsp water.
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