We make these during the first big snow of the season, and Virginia had us waiting until January this year! The best part of these cookies, other than the melt-in-your-mouth texture, is that you will probably have everything you need right there in your pantry.
If you purchased my e-book, A Curated Christmas, this past Christmas, this recipe might look familiar. It's a classic Vaniellekipferl cookie, but made into the shape of a ball. I like to use a tablespoon measuring spoon to make the dome shape. Instead of shaping the dough into a crescent, simply press it down into the scoop of the measuring spoon, give it a tap, and place it rounded-side up on your cookie sheet before baking.
Enjoy!
Ingredients
Dough
2 cups all purpose flour
pinch of salt
1 cup (16 tablespoons) salted butter,
cold and cut up into small cubes
3/4 cup powdered sugar
3/4 cup ground almonds
(hazelnuts or walnuts can also be used)
1/2 vanilla pod, seed scraped out
Vanilla Sugar
To make the vanilla sugar add one cup of regular granular sugar with one vanilla pod (scraped out) into food processor. Process until it resembles powdered sugar. This makes quite a bit but use the extra in your additional baking needs or in your coffee/tea, that added touch of vanilla bean makes a delightful flavor!
Sugar Dusting Mixture:
3/4 cup powdered sugar
1 tablespoon vanilla sugar
Directions:
Use a stand mixer if you have one. Add a paddle attachment and combine flour, salt, butter, powdered sugar, ground nuts, and vanilla seeds. Mix at medium speed until a crumbly dough forms.
Using your hands, press and squeeze the dough together and wrap it in plastic wrap. Place it in the fridge for one hour.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Roll the chilled dough into a log that is about 1/2 inch thick. Cut the log into 1 1/2 inch pieces, shape them into small cylinders, and taper the ends to create the classic crescent shape. If you are making snowballs simply press dough into tablespoon measuring spoon to make the dome shape, place dome-side up on the cookie sheet. Place the cookies onto the parchment paper, about 1" apart. These won't puff up too much in the oven.
Bake for 12-15 minutes until the edges are golden but not brown.
Combine powdered sugar with the vanilla sugar and sift the mixture over the hot Vanillekipferl.
Let them cool completely and then dust them again.
These cookies will stay fresh for about 3 weeks in an airtight container, stored in a cool place.
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