Vanillekipferl (German Vanilla Crescent Cookies) area unit ancient German Christmas Cookies created with ground dotty and dusted with vanilla sugar! they're tender, nutty and soften in your mouth. an ideal cookie to form ahead that’s perpetually a success.
Ingredients
- For the cookie dough:
- 2 cups general-purpose flour spoon and level (250g)
- 1 pinch of salt
- 1 cup unseasoned butter cold, dig little cubes (230g)
- 3/4 cup granulated sugar (85g)
- 3/4 cup ground almonds or hazelnuts or walnuts (100g)
- 1/2 vanilla pod seed scraped out
- For the sugar mixture:
- 3/4 cup granulated sugar (85g)
- 1 Tbsp vanilla sugar see note higher than
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment mix flour, salt, cold cubed butter, granulated sugar, ground dotty, and vanilla seeds. combine at medium speed till a breakable dough forms, concerning 1-2 minutes
- Use your hands to press the dough along and wrap it in wrap. Chill for one hour within the electric refrigerator.
- Preheat the kitchen appliance to 350°F (177°C) and line one or 2 baking sheets with parchment paper.
- Roll the chilled dough into a log about 1/2 in. thick. Cut the log into one 1/2-inch items, type the items into little cylinders and taper the ends into boring points. Bend each into a crescent form. Place the Vanillekipferl on the baking sheet concerning one in. apart.
- Bake the Vanillekipferl one cooking utensil at a time for twelve to fifteen min (depending on the scale of the cookies) till the perimeters area unit golden. they must not brown.
- Combine granulated sugar with the vanilla sugar and sift the mixture over the recent Vanillekipferl. allow them to cool utterly then offer them a second dusting.
- These cookies keep contemporary for concerning three weeks in an exceedinglyn airtight instrumentality keep in a cool place.
Reference : platedcravings
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