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Vanilla Kipferl

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Stephanie L.

"This recipe calls for vanilla sugar (vanilla zuker), which is sold at most major grocery stores, or at world markets."
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2 h servings 82 cals
Original recipe yields 72 servings (6 dozen cookies)

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  1. Beat butter and white sugar together in a bowl using an electric mixer until smooth and creamy. Add egg yolks to creamed butter mixture and beat until smooth. Mix flour and almonds together in a separate bowl; slowly stir into creamed butter mixture, kneading the dough toward the end until smooth. Place dough in an airtight container and refrigerate until chilled, at least 1 hour.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Roll small pieces of dough into balls. Carefully roll each ball into a 2 1/2-inch rope; form into a crescent shape and place on a baking sheet. Repeat with remaining dough.
  4. Bake in the preheated oven until cookies are golden brown, about 15 minutes. Cool cookies on baking sheet for 3 minutes.
  5. Spread vanilla sugar into a shallow dish or pie plate. Lift cookies from baking sheet using a spatula and turn them, top-side down, into the vanilla sugar. Cool cookies completely on a wire rack.

Nutrition Facts

Per Serving: 82 calories; 5.2 g fat; 7.8 g carbohydrates; 1.4 g protein; 17 mg cholesterol; 23 mg sodium. Full nutrition

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