Vanillekipferl With Hazelnuts Recipes

VANILLEKIPFERL (AUSTRIAN VANILLA CRESCENT COOKIES)

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.

VANILLEKIPFERL WITH HAZELNUTS

Steps:

• In a big bowl combine all of the ingredients in the order given except for the sugar for sprinkling. Knead into a soft dough.
• Take small portions of dough and roll them into a small log about the size of your pinkie. Form into crescents.
• Place on a paper lined baking sheet and bake in the preheated oven at 180°C/350°F for about 10-12 minutes or until lightly golden.
• Remove from the oven and sprinkle with the 2 tbs of sugar immediately.
• Allow to cool on the sheet for 5 minutes, then remove to a wire rack to cool completely.
• These will keep for about 2 weeks in cookie tins, but they are best eaten the day after baking.