Saturday, November 22, 2014

Vanilla Kiperl (Vanilla Butter Crescents)

I love simple cookies.  I used to like them with chocolate and other flavors, but my favorite kind right now are simple vanilla cookies.  Vanilla kiperl are German cookies, usually made at Christmastime, but are simple to make.  They are sweetened with a bit of vanilla and sugar and then dusted in powdered sugar when they are warm.  The sweetness comes through just right.  This is a mixture from a couple of recipes.  You can also make them with ground almonds instead of hazelnuts.  


Vanilla Butter Crescents
1/2 cup whole hazelnuts, toasted and peeled
1 cup flour
1/4 cup powdered sugar
1 egg yolk
pinch of salt
8 tablespoons unsalted butter
1 1/2 teaspoons vanilla extract

Your hazelnuts should already be toasted.  Place in a food processor with 2 -3 tablespoons of flour to grind to a fine meal.   In another bowl whisk the rest of the flour with 1/4 cup powdered sugar.  Add the flour mixture to the hazelnut mixture and pulse again.  Add the butter and egg yolk and pulse until the dough begins to come together.  Remove and place in a ball and put in the refrigerator for about half an hour.  Preheat over to 325F.  Line the sheets with parchment.  Form the dough into a ball and then roll into crescents.  Bake for about 9 minutes or until just beginning to brown.  Remove and transfer to wire racks to cool.  Dust with additional powdered sugar when warm and again after cooling.

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