Shortbread Cookie Recipe with Hazelnuts: Gerhild's Vanillekipferln
This Shortbread Cookie recipe, the German Vanillekipferln, is one of the best Christmas cookie recipes that's an easy version of the original.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 60 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1¼ cups butter
- ⅝ cup granulated sugar
- 3½ cups flour, all-purpose
- ¼ pound ground hazelnuts
- 1 package or 1½ teaspoons vanilla sugar
- powdered sugar to dust cookies
Instructions
- 1
Preheat oven to 350°F. Line a baking sheet with parchment paper.
- 2
In mixing bowl, mix together the butter, sugar, vanilla sugar, and ground hazelnuts.
- 3
Add flour, and continue mixing with mixer or with your hands.
- 4
Shape the dough into a roll. Cut slices from the roll and form them into crescents.
- 5
Bake about 10 minutes, being careful that they don't get too brown.
- 6
Place cookies on a wire rack and dust with powdered sugar while they are still warm. To dust them, put about a teaspoon of powdered sugar in a small sieve and tap sieve to let icing sugar 'dust' the cookies.