Vanillekipferln (Vanilla Crescent Cookies)

Name: Vanillekipferln (Vanilla Crescent Cookies)
Prep time: 1 h 15 min
Cook time: 14 min
Total time: 1 h 29 min
Yield: 48-54 Cookies
Ingredients: 2 1/4 cups flour; 2 cups confectioners' sugar; 1/2 cup blanched almond, finely ground; 3 (9 g) packets vanilla sugar; 1 pinch salt; 1/2 lb cold unsalted butter, cut into small pieces; 1/4 teaspoon lemon extract; 1 tablespoon milk

Submitted by Wenstar

"This recipe has been posted in response to a request for an Austrian dish. It came from Saveur magazine's December 2003 issue. Prep time includes chilling time for dough."

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Ready In:: 1hr 29mins
Ingredients:: 8
Yields:: 48-54 Cookies

ingredients

2 ¹⁄₄ cups flour
2 cups confectioners' sugar
¹⁄₂ cup blanched almond, finely ground
3 (9 g) packets vanilla sugar
1 pinch salt
¹⁄₂ lb cold unsalted butter, cut into small pieces
¹⁄₄ teaspoon lemon extract
1 tablespoon milk

directions

Combine flour, 3/4 cup of the confectioners' sugar, almonds, 2 of the vanilla sugar packets, and salt on a clean surface, shape into a mound, then make a well in the center.
Add butter and lemon extract to well.
Using your fingers, work flour-nut mixture into butter until dough resembles coarse meal.
Sprinkle milk over dough, knead until smooth, and shape into a ball.
Cover with plastic wrap and refrigerate for 1 hour.
Preheat oven to 350 degrees F.
Sift remaining confectioners' sugar and vanilla sugar into a medium bowl and set aside.
Divide dough into 16 equal pieces.
Using your hands, roll each piece of dough out on a clean surface into 3/4 inch thick ropes.
Cut ropes crosswise into 2-1/2 inch pieces, then gently pinch ends to round off edges.
Shape pieces of dough into small crescents and transfer to parchment paper-lined baking sheets.
Bake until goiden around edges, 12-14 minutes.
Allow cookies to cool for 1 minute then transfer a few at a time to bowl of sugar and coat well.
Transfer cookies to a rack to cool completely.
Cookies may be stored in airtight containers for up to 1 week.

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RECIPE SUBMITTED BY

Wenstar

Sierra Vista , 41

<p>I have two sons and a daughter. I also have a husband who I think is a big kid sometimes, and 3 cats. I grew up in Hawaii and am currently living in Arizona. We also lived in Mississippi, Alabama, Oklahoma, California, Virginia, Japan, and Belgium. I love to read, crochet, cook, and of course eat.</p>

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