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Vanillekipferl – Romanian Vanilla Walnut Cookies

Vanillekipferl – Romanian Vanilla Walnut Cookies

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These Romanian vanilla walnut cookies will pair perfectly with a hot, cozy cup to warm your hands on a chilly day. 

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Walnut vanilla cookies – they are the most mellow, walnutty cookies I’ve ever made and tasted! Perfect little treats of walnut flavor and amazing texture! The best part?! They preserve beautifully for over 2 weeks sealed in a cookie jar!

The ingredient list is fairly simple, but the outcome is quite impressive. They look cute as well, just like tiny croissants dusted with plenty of powdered sugar that melt in your mouth with each bite!

See Also

Oana Olguta
5 from 1 vote
Course Dessert

Ingredients
  

  • 300 g all-purpose flour
  • 3 g salt
  • 100 g <g class="gr_ gr_61 gr-alert gr_gramm gr_disable_anim_appear Punctuation only-del replaceWithoutSep" id="61" data-gr-id="61">walnuts </g> roasted and ground
  • 200 g <g class="gr_ gr_62 gr-alert gr_gramm gr_disable_anim_appear Punctuation only-del replaceWithoutSep" id="62" data-gr-id="62">butter </g> softened
  • 60 g white sugar
  • 65 ml milk room temperature
  • 2 teaspoons vanilla extract
  • Powdered sugar for dusting

Instructions
 

  • Prepare the dusting sugar by sifting at least 150g of powdered sugar into a bowl. Place aside.
  • Sift the flour with salt then mix it with the ground walnuts.
  • Mix the butter and sugar in a bowl for 5 minutes or until pale and fluffy.
  • Add the vanilla then incorporate the milk, spoon after spoon, mixing well after each addition.
  • Add the flour mixture, <g class="gr_ gr_56 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling multiReplace" id="56" data-gr-id="56">one half</g> at a time, and knead just until the dough comes together.
  • Wrap the dough in plastic wrap and refrigerate for 2 hours at least.
  • Once the dough is chilled, take small pieces of dough and shape into a log that has <g class="gr_ gr_64 gr-alert gr_gramm gr_disable_anim_appear Grammar only-ins doubleReplace replaceWithoutSep" id="64" data-gr-id="64">1cm</g> diameter. Cut the log into approximately 5cm long pieces. Using your fingertips, shape each end of the smaller pieces to look thinner then bend the small <g class="gr_ gr_60 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling" id="60" data-gr-id="60">log</g> to look similar to a croissant or half moon.
  • Place the cookies on baking trays then bake in the preheated oven at 350F for 12-15 minutes or until they are just slightly golden brown.
  • Remove from the oven then allow to cool down in the pan for 10 minutes. Take the cookies from the pan and place them in the powdered sugar, coating them on all sides.
  • Remove on a platter and serve!

 

View Comments (2)
  • 5 stars
    FINALLY I have a name for the Christmas cookie I grew up with. Mom just told us it was Romainian Christmas cookies! We had a tweeks in the
    Receive but they are the same. Mom always made it a bit more complicated. These are THE BEST!!

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