1 minute read
Vanilla Kipferl (German Christmas cookie)
Recipe by Helga Wengler
Ingredients
Advertisement
2 cups all-purpose flour
⅓ cup white sugar
¾ cup blanched ground almonds
1 cup unsalted butter
¼ cup vanillin sugar (Dr. Oetker Vanillin Zucker is available at grocery stores)
¼ cup confectioner’s sugar
Preparation
• Preheat oven to 325°F
• Line a baking sheet with parchment paper.
• Combine flour, ⅓ cup sugar, and ground almonds. Cut in butter with fork, then knead into a dough.
• Shape dough into logs and cut in ½-inch pieces. Shape each piece into a crescent and place on baking sheet.
• Bake 8-10 minutes until edges are golden.
• Cool one minute and carefully roll in vanillin-sugar mixture. If you don’t have vanillin sugar, drizzle melted chocolate over the cookie or dip half of the cookie in melted chocolate.
“Have fun baking!” – Helga the Kitchen Witch
Vanilla Lipferl dusted with vanillin sugar. You can also drizzle or dip half of the cookie in melted chocolate.
Image via weddingbee.com
Helga Wengler is a native of Frankfurt, Germany. She learned to cook from her mother and loves to share her knowledge and expertise. She and her husband, Wolfgang, are very active in the community and also enjoy spending time with their three daughters and grandchildren. She can be seen cooking on “Valley Spotlight” (4 p.m., Sunday on WBCB). Visit metromonthly.net for this holiday recipe and more!
(Ron Flaviano)
