Holiday Kipferl Cookie Food

VANILLEKIPFERL (AUSTRIAN VANILLA CRESCENT COOKIES)

Steps:

• Place all of the ingredients in a large bowl and knead until thoroughly combined. Unless you're using the egg yolks the dough will be pretty dry and flaky, like shortbread cookie dough. Shape the dough into a log and wrap with plastic wrap. Chill in the refrigerator for at least an hour.
• Preheat the oven to 350 degrees F.
• Cut off small pieces of the dough and shape them into crescents. Place the crescents onto a non-stick or parchment-lined cookie sheet. Bake on the middle rack for 12-15 minutes (depending on the size of the crescents) or until the edges begin to turn golden.
• Combine the powdered sugar and vanilla sugar. Let the cookies sit for one minute and then use a sifter to dust them with the vanilla-powdered sugar while they're still hot. Let the cookies cool completely and then give them a second dusting.
• Stored in an airtight container in a cool place, these cookies will keep for several weeks.

VANILLEKIPFERL (AUSTRIAN VANILLA CRESCENT COOKIES)

Steps:

• Place the butter and flour in to the bowl of your food processor. Pulse to combine until the mixture resembles coarse crumbs. Place the mixture in a large bowl.
• Add the ground almonds, powdered sugar, vanilla sugar, salt, and egg yolks to the mixture. Knead the dough with your hands in the bowl until it comes together, 5 min.
• Divide the dough into 4 equal pieces, shape each into a ball. Place the balls in a sealed plastic bag or covered bowl in the refrigerator for at least half an hour, up to 2 days, to develop flavor.
• Preheat the oven to 350F. Remove the dough from the refrigerator.
• Remove one ball of dough from the refrigerator. Roll it into a rope, 12 inches long. Cut the rope into 12 even pieces. Roll each piece into a 3-4 inch rope and shape it into a crescent. Place the shaped crescents onto a baking sheet lined with parchment or a non-stick baking mat, ½ inch apart. Repeat with the remaining dough, removing one ball of dough from the refrigerator at a time, until you have filled one tray.
• Bake the cookies, one tray at a time, for 11-12 min, until the tips of the crescents just start to turn a light golden brown.
• Remove the pan from the oven. (And place your second, cool tray with shaped cookies in the oven to bake, if necessary.)
• Let the baked cookies rest on the baking sheet for 2-3 minutes while you prepare your sugar mixture. Mix ½ c powdered sugar and 1 Tbsp vanilla sugar together in a shallow bowl.
• Take the warm cookies from the baking sheet and carefully coat them in the sugar mixture. Place the coated cookies on a wire rack to finish cooling.
• Repeat as needed with the remaining cookies.
• Leave the cookies out overnight to harden, and then transfer them to an air tight container to store for up to 1 week.

WHITE VELVET CUTOUTS

Steps:

• In a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Gradually beat flour into creamed mixture. Divide dough in half. Shape each into a disk; wrap and refrigerate until firm enough to roll, 2 hours., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on greased baking sheets. Bake until set (do not brown), 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., For frosting, in a bowl, beat butter, shortening and vanilla until blended. Beat in confectioners' sugar and enough milk to reach spreading consistency; beat until light and fluffy, 3 minutes. If desired, beat in food coloring. Frost cookies. (Keep frosting covered with a damp towel to prevent it from drying out.)

PISTACHIO COOKIES

Steps:

• In a large bowl, beat the butter, oil and confectioners' sugar until blended (mixture will clump together). Add eggs, one at a time, beating well after each addition. Beat in extract and food coloring. , Combine the flour, pudding mix, baking soda, cream of tarter and salt; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1 hour., Shape into 1-in. balls; roll in colored sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes or until set. Cool for 1 minute before removing to wire racks. Store in an airtight container.

FRUITCAKE CHRISTMAS COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop dough by teaspoonfuls onto greased baking sheets. Bake until golden brown, about 15 minutes. Store in an airtight container. (Cookies are best after a few days.)