Vanillekipferl aka That White Cookie

I decided to write this recipe literally upon popular demand. When I bring these cookies, people love it and ask for the recipe.

These sugar-dusted cookies are popular in European countries including Germany and that is where my husband is from, and that is why I luckily got to know these cookies.

I love cookies of many kinds, like, chocolate chips, thumbprint, chewy, crispy, shortbread… but if someone asked “If you can eat only one type of cookies in your whole life, which one will you pick?” then I will definitely say “That white cookie” with no hesitation.

What you need

Butter, softened, 200g
Sugar, 80g
2 Egg yolks
All purpose flour, 250g
Almond powder, 100g
Vanilla beans, extract, essence if desired.
2 pinches of salt
Powder sugar for dusting

For those who are more familiar with the unit of oz, here is a gram-oz converter.

Please note that we strictly need to use two egg yolks. One whole egg cannot be used as substitute or you will not have the melt-in-your-mouth texture.

Almond flour

It is finely ground almond. You may find it in a grocery store but I often buy sliced almond which I can more easily find in my neighborhood stores and ground it with a food processor.

How to make:

1)Mix flour, almond flour and salt in a bowl with a whisk.

2)Place the softened butter in a large bowl, add sugar and mix it with a whisk. Then add the egg yolks. Mix till blended. Add vanilla if you use it.

3)Add 1)flour mixture at once, knead the dough with your hand until it comes together. It should not take more than 3 minutes, you do not need to knead it persistently like you do for bread dough.

4)Roll the dough into a log or two, then wrap it in plastic wrap. Chill the dough for one hour in the fridge, or you can do this a few days ahead.

5)Real Vanillekipferl should have a crescent shape. It is cute and it is how this cookie should look like.

I know it and I sometime do it, for example when I have a lot of time and feel like crafty or when I have a plan to bring it to a party where German/Austrian people attend.

But I tend to just slice the log and bake round shaped cookies. As these cookies are crumbly, they should be formed rather smaller.

6)Preheat the oven to 340°F (170°C) , line the baking sheets with parchment paper. Place the formed cookie dough on it. These cookies do not spread much when baked, placing them 2/3 inch apart or so should be fine.

7)Bake on the middle rack for 12-15 minutes. Please be careful not to overbake. These cookies should be still white or only the edge turns into light golden color.

8) Remove them from the oven. Shift powdered sugar over the cookies while they are still warm. Let them cool.

The cookies are very fragile especially when it is still warm, so try not to touch them much.

9) When the cookies are cool, give the second dusting.

BTW, vanilla is not optional but mandatory ingredient for Vanillekipferl as you can guess from its name. So vanilla sugar is usually called for dusting.
There are many products of vanilla sugar like this one. I personally think artificially scented vanilla sugar is not as pleasant so I just place a used vanilla pod (the one the beans are scraped off) in a powdered sugar container. It makes good one.

Keep them in a cookie can or a tin can. Enjoy!

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