This is the last Christmas Cookie Recipe that I’m going to share with you this year. And I saved the best for the last: Vanillekipferl (Vanilla Crescent Cookies)! Well, at least Vanillekipferl are -my- favourites, because they are crunchy in texture, but melting in the mouth. Here is the recipe, which you definitely have to try!
- 6 Egg Yolks
- 150g Sugar
- Pulp from (1) Vanilla
- Optional: 1 Sachet of Vanilla Sugar
- Pinch of Salt
- 400g Butter (room temperature)
- 250g grated Hazelnut
- 500g Flour
- 1 Tea Spoon Baking Powder
- Powder Sugar or Sugar
- Vanilla Sugar
Mix the Egg Yolks, Sugar, Vanilla, Salt and Butter until creamy. Add the Hazelnut. Then knead in the Flour together with the Baking Powder. Form a dough and keep it in the refrigiator for at least an hour (I will do overnight). Then take small pieces of dough and form the cookies (best is to form a ball, then roll it between the hands and then give them the final twist/shape). This process can take a while… Please also consider that they are doubeling the size in the oven, by 170-180°C, 10-12 min. Before taking them from the baking tin let them cool down, but only a little bit, because you still need to cover them with a mixture of powder (or normal sugar) and vanilla sugar when the cookies are still warm.
With this, I wish you fun in baking your final cookies for Christmas!