Vanilla Horseshoe Cookies Recipes

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VANILLEKIPFERL (VANILLA COOKIES)



Vanillekipferl (Vanilla Cookies) image

Vanillekipferl are very traditional German and Austrian Christmas Cookies. There is no Advent or Christmas without these typical cookies in the shape of a horseshoe or half moon. Use the best vanilla bean you can get, because it makes these cookies so special. The dough is a shortcrust and to shape the cookies might be tricky sometimes, because the dough will not stick together as you would like it to. But if that happens, the dough is right on, just be patient and take some time.

Provided by Thorsten

Categories     Dessert

Time 1h30m

Yield 80 Cookies (Kipferl)

Number Of Ingredients 10

1 vanilla bean
100 g almonds, ground
300 g flour
2 egg yolks
100 g sugar
1 dash salt
1/4 lemon, zest of
200 g unsalted butter
100 g caster sugar
4 tablespoons vanilla sugar

Steps:

  • Half the vanilla bean lenghtwise and scrap out the vanilla pulp. Grate lemon to get the peel.
  • Sieve flour an put into food processor. Add vanilla pulp, grounded almonds, egg yolks, sugar, salt, lemon peel.
  • Cut cold butter into pieces and add to flour mixture. Mix in food processor until dough has formed. Don't overmix.
  • Take dough out of food processor and knead once or twice to form the dough.
  • Wrap into clinge film and cool in the fridge for at least one hour. You can also leave it in the fridge over night.
  • Preheat oven (180 c). Grease a baking tray.
  • Take dough out of the fridge. Take a small portion of dough and form a roll of about 1 cm in diameter. Cut this roll into pieces of 6 cm.
  • Shape these little rolls to make "half moons" or "horseshoes" (KIpferl).
  • Bake cookies for about 15 minutes until light golden.
  • Meanwhile mix mix caster sugar and vanilla sugar.
  • Take cookies out of oven and let cool on rack. While still warm dust them with the vanilla-caster-sugar mixture.
  • Keep them in an airtight container.
  • NOTE: time to make does not include cooling time. Baking time is given for one tray. Custom yield is a guess.
  • NOTE on Dusting: you can try other spices here. If you like cinnamon add some instead of vanilla. Or what is about cardamom or coriander. For a very different treat you could add cacoa and a bit of chili to it.

Nutrition Facts : Calories 50.9, Fat 2.9, SaturatedFat 1.4, Cholesterol 10.1, Sodium 7.3, Carbohydrate 5.7, Fiber 0.3, Sugar 2.6, Protein 0.8

SHAPED VANILLA COOKIES



Shaped Vanilla Cookies image

These are soft, cake-like cookies, best with frosting. Roll them out thickly, and bake no more than 8 minutes. They will stay soft, and everyone raves over them. I use them as cutouts for holidays.

Provided by Carole

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Yield 12

Number Of Ingredients 7

1 cup margarine
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon salt

Steps:

  • Cream together the margarine, sugar and eggs. Stir in vanilla, flour, baking soda and salt.
  • Roll out (not too thin) and cut into any shape. Bake at 375 degrees F (190 degrees C) for 8 minutes.
  • I have used confectioner sugar frosting, or buttercream frosting, or even canned frosting ( if I'm desperate). Enjoy!

Nutrition Facts : Calories 325.9 calories, Carbohydrate 40.8 g, Cholesterol 31 mg, Fat 16.1 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 2.9 g, Sodium 433.8 mg, Sugar 17.1 g

VANILLA HORSESHOE COOKIES



Vanilla Horseshoe Cookies image

Try this nutty mix of Austrian Christmas cookies and Mexican wedding cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 1/2 dozen

Number Of Ingredients 6

1 1/3 cups plus 1 tablespoon confectioners' sugar
1/2 cup whole blanched almonds
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 vanilla bean
12 tablespoons unsalted butter, cut into small pieces, very cold

Steps:

  • Heat oven to 325 degrees. Line a baking sheet with a Silpat or parchment paper. In the bowl of a food processor fitted with the metal blade, combine 1/3 cup plus 1 tablespoon confectioners' sugar and the almonds. Process until finely ground. Add flour and salt, and pulse to combine.
  • Scrape the seeds from the vanilla pod. Add seeds to the flour mixture. (Reserve bean for the dusting sugar.) Add butter a few pieces at a time. Quickly pulse to combine. Do not overprocess. The mixture should resemble coarse meal.
  • Place the reserved vanilla bean on the prepared baking sheet, and let dry out in the oven for 3 to 5 minutes. Set aside.
  • Remove dough to a clean work surface. Blend dough by pushing it away from you with the heel of your hand. Gather it up with a bench scraper, and continue process until dough will peel easily from the work surface in one piece.
  • Divide dough into four equal pieces. Roll each piece into a cylinder 5/8 inch in diameter and about 22 inches long. Cut each log into pieces about 3 inches long. Curve each piece into a horseshoe, and place on the prepared baking sheet about 1 1/2 inches apart. Bake until lightly golden, 15 to 20 minutes.
  • While cookies are baking, cut reserved dried vanilla bean into small pieces. Place the remaining cup confectioners' sugar in the bowl of the food processor fitted with the metal blade. Process until well mixed, about 1 minute. Sift sugar into a small mixing bowl to remove any large pieces of the vanilla bean.
  • Remove cookies to a rack to cool. After cookies have cooled a little, about 5 minutes, gently toss warm cookies in vanilla sugar to coat. Remove to rack to cool completely. Once cooled, dust again with remaining vanilla sugar. Store in an airtight container for up to 1 week.

SIMPLE VANILLA COOKIES



Simple Vanilla Cookies image

Makes about 4 dozen cookies.

Provided by Suzanne Cowden

Categories     Dessert

Time 30m

Number Of Ingredients 6

1 cup (2 sticks) unsalted butter (softened but still cool)
1 ¾ cups granulated sugar (plus extra for flattening cookies if needed)
1 large egg
2 teaspoons vanilla extract
½ teaspoon salt
2 ¾ cups unbleached all-purpose flour

Steps:

  • Preheat oven to 350°F. Grease or line two baking sheets with parchment paper.
  • In a large bowl, mix the butter with a wooden spoon until it is light and fluffy. Add 1 cup of sugar and mix until well combined. Add remaining sugar and mix well.
  • Add the egg, vanilla, and salt; mix to combine. Add flour in three additions, mixing until the flour is just incorporated after each addition. The mixture should be loose and crumbly.
  • Using your hands, press the dough against the bottom and sides of the bowl to bring it together into one cohesive mass.
  • Shape dough into 1 1/2-inch balls (about 1 tablespoon each) and place them about 1-inch apart on prepared baking sheets. Using the bottom of a glass or the tines of a fork, flatten the cookies gently. If the dough sticks to the glass or fork as you work, dip it in granulated sugar between cookies.
  • Bake until the cookies' edges just begin to brown, about 10 to 12 minutes. Serve warm or at room temperature.

NORTH CROATIAN VANILLA COOKIES ("VANILA-KIFLI")



North Croatian Vanilla Cookies (

This is traditional Croatian cookie. There's no Easter or Christmas feast without these cookies. This is one of the recipes, maybe lighter one, because instead of walnut you use hazel-nut.

Provided by nitko

Categories     Dessert

Time 45m

Yield 40 cookies, 12 serving(s)

Number Of Ingredients 7

200 g butter
115 g sugar
250 g flour
3 egg yolks
1/3 teaspoon baking powder
20 g vanilla sugar
125 g hazelnuts (grounded)

Steps:

  • Mix butter and sugar, vanilla sugar, yolks, baking powder and flour. Mix grounded hazel-nuts. Make dough.
  • Make long "sausages" out of dough, cut it into small 2 inch pieces and shape "young moon shape" thick as a little finger.
  • Bake about15 min on 150C (depends how thick they are) , but be careful, it burns easily.

Nutrition Facts : Calories 318.4, Fat 21.9, SaturatedFat 9.4, Cholesterol 77.1, Sodium 130.7, Carbohydrate 27.6, Fiber 1.7, Sugar 10.2, Protein 4.7

VANILLEKIPFERL (AUSTRIAN VANILLA CRESCENT COOKIES)



Vanillekipferl (Austrian Vanilla Crescent Cookies) image

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

2 cups all-purpose flour
1 cup unsalted butter (, softened at room temperature)
2 large egg yolks
4 ounces (about 1 cup) ground walnuts, almonds or hazelnuts ((see blog post for more info))
1 package (1 1/2 teaspoons) vanilla sugar
(see pictured instructions in post on how to make your own vanilla sugar)
3/4 cup powdered sugar (aka confectioner sugar)
small pinch of salt
For Dusting:
1/2 cup powdered sugar
1 packet (1 1/2 teaspoons) vanilla sugar

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

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