North Croatian Vanilla Cookies Vanila Kifli Food

VANILLA KIFLI COOKIES RECIPE - (4.4/5)

Steps:

• To prepare the sugar coating, place both sugars and the vanilla bean seeds into the bowl of a food processor and pulse until the seeds are distributed throughout the sugar. Pour the mixture into a small bowl and set aside. To prepare the cookies, place the flour, almonds, and salt in the same food processor bowl. Pulse until the almonds are finely chopped, then set the mixture aside. Mix the butter, vanilla bean seeds, and sugar in a bowl of a stand mixer fitted with a paddle attachment until fully combined. Add the egg yolk to the bowl and mix until creamy. Add the flour-almond mixture and continue mixing until fully incorporated. Form a disc with the dough, wrap it in plastic wrap, and refrigerate for 90 minutes. Place a rack in the middle of the oven and preheat to 350°F. Line a cookie sheet with parchment paper. Remove the dough from the fridge, and with your hands, roll the dough into 1/2"W x 3"L logs, making sure that the ends of the logs are slightly tapered, then curve the dough slightly to form a crescent shape. Place the crescents onto the prepared cookie sheet, about 1" apart. Bake the cookies for 7 minutes, then rotate the pan and bake for another 7 minutes, or until light golden brown. Remove the cookie sheet from the oven and place it onto a wire rack. Let the cookies sit for 3-4 minutes, then gently toss each one into the vanilla-sugar mixture until completely coated on all sides. Let the cookies cool before serving.

NORTH CROATIAN VANILLA COOKIES ("VANILA-KIFLI")

Steps:

• Mix butter and sugar, vanilla sugar, yolks, baking powder and flour. Mix grounded hazel-nuts. Make dough.
• Make long "sausages" out of dough, cut it into small 2 inch pieces and shape "young moon shape" thick as a little finger.
• Bake about15 min on 150C (depends how thick they are) , but be careful, it burns easily.

VANILLA CRESCENT COOKIES

Steps:

• In a large bowl, cream butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in vanilla and lemon zest. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Shape tablespoonfuls of dough into crescent shapes. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned., Place sugar in a food processor. Split vanilla bean and scrape seeds into food processor. Discard vanilla bean. Pulse mixture until combined. Transfer to a small bowl; stir in remaining confectioners' sugar. Coat warm cookies with sugar mixture. Cool completely on wire racks. Store in an airtight container.