Vanillekipfel (german vanilla crescent cookies)
One thing that did not change when while I was in Germany as a foreign exchange student was baking (and eating) home make Christmas Cookies. This is one of my most favorite from my time in Germany. I make these every year. I think it is the browned butter that makes these so wonderful.
Vanillekipfel (German Vanilla Crescent Cookies)
Ingredients:
1 ¼ cup flour
1 pinch baking powder
Slightly less than ½ cup sugar
1 teaspoon vanilla
3 egg yolks
2/3 cup butter
1 ¼ cups ground almonds
1 tablespoon powdered sugar
Preparation:
Mix the flour and baking powder together on a baking board. Add the sugar, vanilla and egg yolks to a portion of the flour. Then add piece by piece the butter and the almonds so that the mixture is smooth, sticky dough. Chill if it is sticky. Roll into a long roll and cut in ¼ inch slices. Each slice should then be rolled 1 ½ inches long, thinner at the ends and shaped into a crescent. Place on a cookie sheet. Bake until light brown at 350 degrees for about 10 minutes. When warm, coat with the powdered sugar.
