Vanille Kipferl I So Tasty

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Vanille Kipferl I

"This recipe is understood in America as almond crescents. I converted the measurements and translated this recipe that has been in my circle of relatives for generations. It's a German Christmas cookie."

Ingredients :

2 cups all-cause flour
1/three cup white sugar
three/4 cup ground almonds
1 cup unsalted butter
1/4 cup vanilla sugar
1/four cup confectioners' sugar

Instructions :

Prep : 30M	Cook : 18M	Ready in : 40M

Preheat oven to 325 ranges F (one hundred seventy stages C). Line a baking sheet with parchment paper.
Combine flour, 1/3 cup sugar, and ground almonds. Cut in butter with pastry blender, then fast knead into a dough.
Shape dough into logs and reduce off 1/2-inch portions. Shape every piece into a crescent and area on organized baking sheet.
Bake in preheated oven until edges are golden brown, eight to 10 minutes. Cool 1 minute and thoroughly roll in vanilla sugar aggregate.

Notes :

Cook's Note:
To make the Vanilla Sugar keep on with the cookie higher, I blend it with confectioners' sugar.
Reynolds® parchment may be used for simpler cleanup/removal from the pan.

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