Vanilla Kifli10 Reviews
“A Hungarian holiday cookie.” - by NGavlak
Original recipe yields 30 cookies
- Cream together the butter with the sugar in a large mixing bowl. Beat in egg yolks and vanilla. Gradually beat in flour.
- Turn into a ball, cover and let stand at room temperature for 2 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- To form the crescents, roll about 1 Tbsp of the dough in the palms of your hands. Then continue rolling to form a rope about 3 inches long and 1/2 inch thick. Bend rope to form crescent. Repeat with remaining dough, placing on ungreased cookie sheets about 1 inch apart.
- Bake for about 10 to 12 minutes. Cookies should be white in color. Let cool on cookie sheets for 5 minutes to prevent breaking. Then, while cookies are still warm, carefully roll in vanilla sugar. (May be found in bulk food stores). Repeat with remaining cookies. Cool cookies completely.
- Melt chocolate in a double boiler set over low heat. When cookies are cool, dip tips of each cookie in melted chocolate, then set on waxed paper to dry.
Amount Per Serving (15 total)
- 220 cal
- 11.2 g
- 28.3 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"For those who have no vanilla sugar, see note below from Allrecipes! vanilla sugar Wonderfully fragrant and flavorful sugar made by burying vanilla beans in granulated or confectioners' sugar-usuall..." See morey in the proportion of two beans for each pound of sugar. The mixture is stored in an airtight container for about a week before the vanilla bean is removed. The result is a delicious and perfumy sugar that can be used as an ingredient or decoration for baked goods, fruit and other desserts. Vanilla beans may be reused in this fashion for up to 6 months. "
"These were really easy to make for my 6 year old daughter and I. We went a little overboard with the melted chocolate... we dipped each cookie until it was half covered!!! We also made our own vanilla..." See more sugar: 1/2 cup white sugar, 1/4 tsp vanilla extract in a freezer bag. we let the mixture dry while the dough was sitting. The sugar became clumpy, so we crushed it back to granulated form. It worked perfectly! Great recipe!"
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