Vanillekipferl Best Family Recipes

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Vanillekipferl

"Vanilla cookie crescents make the precise German Christmas deal with."

Ingredients :

Cookies:
2 1/three cups all-cause flour
1 1/four cups almond flour
half cup white sugar
2 tablespoons white sugar
1 cup butter, softened
2 tablespoons butter, softened
three egg yolks
Vanilla Sugar:
half cup white sugar
1 tablespoon white sugar
3 complete vanilla beans

Instructions :

Prep : 30M	Cook : 120M	Ready in : 2H40M

Stir all-motive flour, almond flour, and half of cup plus 2 tablespoons white sugar together in a bowl. Add 1 cup plus 2 tablespoons butter and egg yolks; knead in bowl along with your hands until a clean dough paperwork.
Divide dough into quarters and shape every piece into a rectangle. Wrap each rectangle in plastic wrap. Chill dough inside the fridge till corporation, at the least 1 hour or overnight.
Place half cup plus 1 tablespoon white sugar in a food processor. Cut each vanilla bean in half lengthwise and scrape seeds from every 1/2 with the returned of the knife; upload to sugar. Pulse till seeds are lightly dispersed. Pour vanilla sugar right into a shallow bowl.
Preheat oven to 350 ranges F (175 stages C). Line a large baking sheet with parchment paper.
Cut 1 dough rectangle into 6 identical pieces, keeping last dough chilled. Roll each piece calmly into a half of-inch-thick log on a gently floured floor. Cut each log crosswise into 2-inch portions and gently roll or pinch ends of each piece into factors. Curve each piece right into a crescent and transfer to organized baking sheet, arranging about 1-inch apart.
Bake inside the preheated oven until bottoms are lightly golden but tops are nonetheless pale, 10 to 12 mins. Remove from oven and let stand 2 mins.
Roll heat cookies in the vanilla sugar, brushing off extra sugar. Transfer cookies to a twine rack to cool completely. Repeat with last dough, baking in batches.

Notes :

Reynolds® parchment may be used for simpler cleanup/removal from the pan.

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