Vanillekipferl: Vanilla crescent cookies dusted with powdered sugar
Introduction: Welcome to EmKay's Kitchen, where today we're diving into the world of traditional German baking with our delightful Vanilla Crescent Cookies. These cookies are famous for their buttery texture and the way they melt in your mouth, delivering a burst of vanilla flavor that's sure to make them a favorite in your home. Perfect for holidays, gatherings, or a sweet treat with your afternoon tea, let's get started on these heavenly morsels.
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 cup cold unsalted butter, cut into small pieces
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract (or seeds from 2 vanilla pods)
- 1 cup powdered sugar (for coating)
- 2 tablespoons vanilla sugar (for coating)
Equipment:
- Medium-sized bowl
- Fine mesh sieve
- Parchment-lined baking sheet
- Mixing bowl or deep plate
- Small sieve (optional, for dusting)
Prep Time: 20 minutes
Cook Time: 15-20 minutes
Total Time: 35-40 minutes
Servings: Makes about 4 dozen cookies
Instructions:
1. Start by preheating your oven to 350°F (about 175°C).
2. Sift your all-purpose flour through a fine-mesh sieve into a medium-sized bowl to ensure it's lump-free.
3. Add the cold butter pieces to the sifted flour. Use your fingertips to massage the butter into the flour until you achieve a flaky, crumbly consistency. This process is crucial for the perfect texture.
4. Stir in the granulated sugar and vanilla extract until the mixture begins to come together into one cohesive mass.
5. Take a substantial handful of the dough, form it into a ball, and then roll it into a long log shape.
6. Cut the log into small half-inch long pieces, and then shape each piece into a crescent. Roll each piece into a small ball first, elongate it into a log, and then curve it into the classic crescent shape.
7. Place the formed crescents on a parchment-lined cookie sheet, leaving space between each cookie.
8. Bake the cookies in the preheated oven for 15 to 20 minutes or until they're lightly golden.
9. While the cookies are baking, prepare the coating by mixing powdered sugar and vanilla sugar together in a bowl or deep plate.
10. As soon as the cookies are done, and while they're still hot, gently roll them in the powdered sugar mixture until they are fully coated.
11. Transfer the sugar-coated cookies to a separate plate and let them cool completely.
12. Store cooled cookies in an airtight container, like a cookie tin, in a cool, dry place. They should keep well for up to 4 weeks.
Cooking Tips:
- For an even coat of powdered sugar, let the cookies cool for just a minute before rolling them in sugar; a little warmth helps the sugar stick better.
- Unused vanilla sugar can be stored and used to sweeten coffee or tea.
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Vanillekipferl: Vanilla crescent cookies dusted with powdered sugar
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