Vanillekipferl rank high up there with all my other favourite German Christmas cookies (it's so hard to choose a favourite!). The combination of rich vanilla bean seeds, together with the crumbly texture of the dough and the dusted icing sugar on top that melts instantly in your mouth, combine perfectly for what could probably be one the best cookie inventions ever.
Check back Wednesday, when I'll be posting my grandmother's recipe for my (new) absolute favourite - Pfeffernüsse!
If you liked this, you might like my other Christmas cookies.
Click on image above to enlarge
Vanillekipferl (For a printable version of this recipe, click HERE)
215g cold butter, cubed
3 egg yolks
1 tsp baking powder
Seeds of 2 vanilla beans
100g icing sugar
1. Preheat oven to 180˚C. Line 2-3 trays with baking paper.
2. Place all ingredients into a bowl and mix together by hand until a non-sticky ball of dough forms. If it turns out too sticky, sprinkle some more flour over it and mix.
3. Using both hands, roll the dough ball on a floured surface until you have one long, thick roll of dough. Cut this into 6 equal pieces with a knife. Roll out each piece until you have a long, thin roll of dough. Cut each of these further into 6 small pieces each. Roll the ends of each one of these slightly until they are pointy, then turn into a crescent. Click HERE for a great (German) video that demonstrates this perfectly (at roughly 01:50).
4. Place vanillekipferl on baking trays and bake for roughly 10 minutes or until very light golden brown.
5. Pull the baking paper with the vanillekipferl onto a wire rack and sift with icing sugar while the vanillekipferl are still warm. Allow to cool, then peel off the baking paper. These can be stored in tins for up to 4 weeks, but again, they seriously won't last that long because they're just too delish!