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Vanillekipferln (Vanilla Crescent Cookies)

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Vanillekipferln (Vanilla Crescent Cookies)
Ingredients Needed For Vanillekipferln (Vanilla Crescent Cookies)
*2 1/4 cups Flour
*2 cups Confectioner's Sugar
*1/2 cup Blanched Almonds, finely ground
*3 (9 g) packets Vanilla Sugar
*1 pinch Salt
*1/2 lb cold unsalted Butter, cut into small pieces
*1/4 teaspoon Lemon Extract
*1 tablespoon Milk


Directions To Prepare Vanillekipferln (Vanilla Crescent Cookies)
* 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.



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Tuesday, June 27, 2017, 1:53 am


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