AUSTRIAN VANILLEKIPFERL (VANILLA CRESCENT COOKIES)
Learn how to make authentic Austrian vanilla crescent cookies (Vanillekipferl) as I was taught by my Austrian family. It's a simple recipe and you only need a few ingredients to make it. Because they literally melt in your mouth and taste buttery and delicious, they always disappear quickly!
Provided by Sabine Venier
Categories Dessert
Time 1h56m
Number Of Ingredients 7
Steps:
- Combine the egg yolks, ground walnuts, sugar, flour, butter and 2 vanilla beans* in a large bowl and mix using an electric mixer fitted with a whisk or paddle attachment on medium-low speed until the dough comes together. Then knead by hand a few times.
- Divide the dough in half and form into two 1 inch (2.5 cm) thick logs. Wrap in plastic wrap and chill in the fridge for at least 1 hour or overnight.
- Preheat the oven to 325°F / 160°C and line two baking sheets with parchment paper. Set aside.
- Remove one dough log from the fridge and slice it into 20 equal pieces. On a lightly-floured surface, roll the dough pieces quickly with your fingers into small logs (about 1/2-inch (1.3cm) in diameter) with a thicker center and thinner endings. Then shape into crescents. Place on one of the prepared baking sheets and bake for 13-15 minutes until the cookies look pale, puffed, and dry. While the first batch is baking, prepare the second dough. Let cool on the baking sheet for about 5 minutes, then transfer to a wire rack.
- Mix together the sifted powdered sugar and the beans from 1 vanilla pod* in a small bowl. Sift the vanilla sugar over the vanilla crescents on both sides. Store leftovers in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts : Calories 74 kcal, Carbohydrate 7 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 18 mg, Sodium 31 mg, Sugar 2 g, ServingSize 1 serving
CRISPY FISH FINGERS
Steps:
- Put the bread in the bowl of a food processor and pulse until bread crumbs form. Toast the crumbs in a large, dry nonstick skillet over a medium-high heat, stirring frequently and breaking up the crumbs with a spoon if they begin to stick together, until crisp and golden, about 2 minutes. Remove from heat.
- Preheat the oven to 400 degrees F.
- Spray a baking sheet with olive oil cooking spray. On a plate, combine the flour, salt and pepper. Cut the fillets into 4 by 1-inch strips. A few pieces at a time, dip the fish into the flour mixture, dusting off the excess. Dip the fish in the egg and then the bread crumbs. Arrange on the baking sheet and continue until all of the fish is breaded. Bake until golden and cooked through, about 10 minutes.
- Meanwhile, in a small bowl, stir together the yogurt, mayonnaise, mustard, Worcestershire sauce, chives and cayenne, if using. Season, to taste, with freshly ground black pepper.
- Excellent source of: Protein, Niacin, Vitamin B12, Manganese, Phosphorus, Selenium
- Good source of: Fiber, Thiamin, Riboflavin, Vitamin B6, Vitamin D, Calcium, Copper, Iron, Magnesium, Potassium
Nutrition Facts : Calories 320, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 165 milligrams, Sodium 1030 milligrams, Carbohydrate 35 grams, Fiber 4 grams, Protein 32 grams
ALMOST-FAMOUS PECAN WAFFLES
Provided by Food Network Kitchen
Time 40m
Yield 6 large waffles
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet; bake until toasted, 5 to 7 minutes. Let cool, then chop. Reduce the oven temperature to 200 degrees F.
- Whisk the flour, sugar, salt, baking powder and baking soda in a large bowl. Whisk the egg, milk, buttermilk and vanilla in a separate bowl until combined. Stir the egg mixture, melted butter and shortening into the dry ingredients until just combined. (The batter will be lumpy.)
- Preheat a waffle iron and brush with melted butter. Ladle some batter into the iron (about 1/2 cup, depending on your waffle iron); sprinkle with 2 tablespoons toasted pecans. Cook until golden brown, then transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter. Top the waffles with butter and maple syrup.
PECAN FINGERS
Make and share this Pecan Fingers recipe from Food.com.
Provided by DoryJean54
Categories Dessert
Time 42m
Yield 24 cookies, 6 serving(s)
Number Of Ingredients 7
Steps:
- Peheat oven to 375*.
- Combine Bisquick, butter, pecans sugar & vanilla in a medium size mixing bowl.
- Add water & stir vigorously with a fork until dough forms a ball & cleans the bowl.
- Shape dough into 24- 2 !/2" long fingers.
- Place on ungreased cookie sheet.
- Bake 10-12 minutes at 375*.
- While still warm roll each finger in granulated sugar.
- Makes 2 dozen cookies.
Nutrition Facts : Calories 258.4, Fat 14, SaturatedFat 5.9, Cholesterol 20.7, Sodium 309.9, Carbohydrate 32.1, Fiber 0.9, Sugar 21.3, Protein 2.1
VANILLA KIPFERL
Steps:
- Beat butter and white sugar together in a bowl using an electric mixer until smooth and creamy. Add egg yolks to creamed butter mixture and beat until smooth. Mix flour and almonds together in a separate bowl; slowly stir into creamed butter mixture, kneading the dough toward the end until smooth. Place dough in an airtight container and refrigerate until chilled, at least 1 hour.
- Preheat oven to 325 degrees F (165 degrees C).
- Roll small pieces of dough into balls. Carefully roll each ball into a 2 1/2-inch rope; form into a crescent shape and place on a baking sheet. Repeat with remaining dough.
- Bake in the preheated oven until cookies are golden brown, about 15 minutes. Cool cookies on baking sheet for 3 minutes.
- Spread vanilla sugar into a shallow dish or pie plate. Lift cookies from baking sheet using a spatula and turn them, top-side down, into the vanilla sugar. Cool cookies completely on a wire rack.
Nutrition Facts : Calories 82 calories, Carbohydrate 7.8 g, Cholesterol 17 mg, Fat 5.2 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 2.2 g, Sodium 23.2 mg, Sugar 3 g
PECAN FINGERS (PUCKLE WARTS)
Categories Cookies Dessert Bake Christmas Pecan Winter Honey Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 5 dozen
Number Of Ingredients 7
Steps:
- Sift together flour and salt.
- Beat together butter, honey, and vanilla with an electric mixer until creamy. Mix in flour mixture at low speed just until blended, then stir in pecans. Form dough into a disk and chill, wrapped in plastic wrap, until firm, about 2 hours.
- Preheat oven to 300°F.
- Roll 1 1/2-inch balls of dough into 2- by 1/2-inch logs.
- Arrange cookies 1 inch apart on greased baking sheets.
- Bake cookies in batches in middle of oven until golden, 30 to 35 minutes, then roll in confectioners sugar while still warm. Transfer to a rack and cool, then reroll in confectioners sugar.
VANILLEKIPFERL
Vanilla cookie crescents make the perfect German Christmas treat!
Provided by Marianne
Categories World Cuisine Recipes European German
Time 2h40m
Yield 120
Number Of Ingredients 9
Steps:
- Stir all-purpose flour, almond flour, and 1/2 cup plus 2 tablespoons sugar together in a bowl. Add butter and egg yolks; knead by hand until a smooth dough forms.
- Divide dough into quarters and form each piece into a rectangle. Wrap each rectangle in plastic wrap. Chill dough in the refrigerator until firm, at least 1 hour, and up to overnight.
- Place 1/2 cup plus 1 tablespoon white sugar in a food processor. Cut each vanilla bean in half lengthwise and scrape seeds from each half with the back of the knife; add to the sugar. Pulse until seeds are evenly dispersed. Pour vanilla sugar into a shallow bowl.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
- Cut 1 portion of dough into 6 equal pieces, keeping remaining dough chilled. Roll each piece evenly into a 1/2-inch-thick log on a lightly floured surface. Cut each log crosswise into 2-inch pieces and gently roll or pinch ends of each piece into points. Arrange cookies on the baking sheets.
- Bake in the preheated oven until bottoms are lightly golden but tops are still pale, 10 to 12 minutes. Remove from the oven and let stand for 2 minutes.
- Roll warm cookies in the vanilla sugar, brushing off excess sugar. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough, baking in batches.
Nutrition Facts : Calories 43.5 calories, Carbohydrate 4.5 g, Cholesterol 9.7 mg, Fat 2.6 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1.2 g, Sodium 0.5 mg, Sugar 2.4 g
PECAN FINGERS
You can't go wrong with the combination of butter and pecans in this recipe. I never serve these cookies without receiving requests for it.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. , Shape tablespoonfuls into 2-in. fingers. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Roll warm cookies in confectioners' sugar; cool on wire racks.
Nutrition Facts : Calories 74 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 52mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
PECAN FINGERS (GRANDMA LEEF'S) RECIPE - (4.6/5)
Provided by Babycatgrandma
Number Of Ingredients 10
Steps:
- Make finger shapes by taking 1 large tsp of dough and rolling it into an oblong in the palms of your hands. Place on ungreased cookie sheet. May be placed close together as cookies do not raise. Bake for 12-15 minutes or until slightly brown on edges Immediately roll warm cookies in powdered sugar and place on wire rack to cool Makes 5-8 dozen depending on size.
PECAN FINGERS (LIKE KIPFERL)
There are a number of variations on this buttery shortbread type cookie; a Christmas classic. The nuts are variable. I have used hazelnuts and almonds as well, and a combination of a couple different nuts can be very good. I adopted this recipe as a Recipezaar orphan, and made some changes to it to conform with how I make these.
Provided by Jenny Sanders
Categories Fruit
Time 1h30m
Yield 64 serving(s)
Number Of Ingredients 7
Steps:
- Cream the butter and add the flour and salt, sugar and vanilla.
- Add the pecans or other nuts, and mix well.
- Wrap the dough in waxed paper and chill it until firm.
- Divide the dough into 64 equal parts. Roll each part into finger or crescent-shaped lengths and place on a parchment-lined baking sheet.
- Bake at 325°F for about 10 minutes. They should be firm, but not browned.
- Sift the icing sugar into a wide, shallow bowl. Roll the cookies in the sugar while they are still warm.
- Let the cookies cool, and store them in a covered tin. They are best when they have aged for several days.
Nutrition Facts : Calories 72.5, Fat 5.4, SaturatedFat 2, Cholesterol 7.6, Sodium 2.9, Carbohydrate 5.9, Fiber 0.4, Sugar 3.1, Protein 0.7
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