German Cookie Vanilla Kipferl Recipe

Vanillekipferl (German Vanilla Crescent Cookies)

WEBDec 8, 2017 · Preheat the oven to 350°F (177°C) and line one or two baking sheets with parchment paper. Roll the chilled dough into a log …

1. In the bowl of a stand mixer fitted with the paddle attachment combine flour, salt, cubed butter, powdered sugar, ground nuts, and vanilla seeds. Mix at medium speed until a crumbly dough forms, about 1-2 minutes. If the dough is too crumbly add 1-2 Tbsp water.
2. Use your hands to press the dough together and wrap it in plastic wrap. Chill the dough for one hour in the fridge.
3. Preheat the oven to 350°F (177°C) and line one or two baking sheets with parchment paper.
4. Roll the chilled dough into a log approximately 1/2 inch thick. Cut the log into 1 1/2-inch pieces, form the pieces into small cylinders and taper the ends into dull points. Bend each one into a crescent shape. Place the Vanillekipferl on the baking sheet about 1 inch apart.

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Vanillekipferl (German Crescent Cookies)

WEBJun 19, 2018 · Place the crescents spacing 1 to 2 inches apart on a parchment paper lined baking sheet. Bake at 350 degrees F for about …

1. Combine the flour, baking powder, salt and sift into a mixing bowl.
2. Add the remaining ingredients and process it all together with a hand held mixer.
3. Alternatively you could use a stand mixer with a paddle attachment; try it in a food processor with short pulses or just combine it manually.
4. At first, mix the ingredients at low speed. Then knead it at medium speed into a smooth dough. If necessary you may finish the kneading process manually on a work surface.

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Vanillekipferl (Vanilla Crescent Cookies!) Gonna Want …

WEBNov 28, 2020 · Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. In a mixing bowl using a handheld mixer on …

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside
2. In a mixing bowl using a handheld mixer on medium speed, cream the butter and sugar until light and fluffy, about 2-3 minutes. Mix in vanilla extract.
3. Scrape down the bowl and add the almonds, flour, and salt. Knead with your fingers until dough comes together. The dough will be crumbly but should come together when shaped and compressed. If the dough is too stick to neatly shape, add more flour, a tablespoon at a time. Do not add more than 1/4 cup totally. Refrigerate dough for 30 minutes.
4. Using a small scoop, form dough into 1 inch balls. Roll ball out and shape into a crescent. Place on prepared cookie sheet. Refrigerate dough in between shaping batches.

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