- 150g Flour
- 30g Powdered Sugar
- 50g Grounded Hazelnuts or Almonds
- Pinch of Salt, Cinnamon
- ~200g Powdered Sugar
- 20g Vanilla Sugar
This classic Christmas Cookie Recipe comes straight from 1952 and still unbeaten in its kind. Foolproof, fast and easy way to get many of these delicious traditional “cookies”.
All ingredients must have room temperature to assure the texture of the dough. Sieve all of the ingredients for the dough except the butter into a bowl and work in the butter. Just knead as long as the dough becomes smooth and even. Don’t overwork the dough. If the dough is too wet add some flour, and if its too dry add some butter or water.
Roll out the dough to about 1,5cm in diameter and cut pieces also 1,5cm wide. The easiest way to get the classic shape is to first roll them into a ball then into a small “sausage” and for the last step give them a little classic curve and place them on a lined baking sheet.
Bake them in a preheated oven at 200°C/390F for 10-12 minutes or until lightly golden on top.
While baking the Kipferl sieve the rest of the Powdered Sugar with some Vanilla Sugar into a small bowl.
After baking put the still hot Kipferl into the Powdered Vanilla Sugar and carefully cover them completely with the Powdered Vanilla Sugar. The Kipferl have to be still hot so the Sugar clings to the surface of the Cookies. Do this with only 2 or 3 at a time for easier handling. They easily break.
Let them cool completely on a wooden board or put them back on the baking tray. For the best results in taste and texture Package them into small boxes overnight and enjoy them alongside some Hot Chocolate or Coffee. Also a perfect Gift for Christmas in addition with some Chocolate Chip Cookies.