|
 Vanille Kipferln
- 1 cup butter (unsalted)
- ¾ cup fine sugar
- 1 cup ground almonds
- 2 ½ cup all purpose flour
- 1 cup vanilla-flavored powdered sugar (sugar stored with a vanilla bean)
Cream butter and sugar
together. Blend in almonds and flour. Store dough in refrigerator for an hour.
Take small pieces of the dough and roll gently between the palms of your hands.
Then form into crescents. Place on greased baking tray and bake in a moderately
slow oven at 320 degrees F for about 20 minutes. Cool until cookies are
barely warm, and then toss them in powdered vanilla-flavored sugar.
Makes 3 dozen
Huszaren Krapferl
- 2 bars sweet butter, soft
- 3-3-¼ cups flour
- ½ cup sugar (generous)
- 1 egg white
- Zest of 1 lemon, grated
- 1 inch vanilla bean or ½ tsp. vanilla extract
- 2 tablespoons apricot jam
- 3 egg yolks
Cream together butter and sugar
until smooth. Add grated lemon rind and vanilla. Mix egg yolks alternately with
spoons of flour into batter. Work in remaining flour until dough is firm but
smooth. Place a small piece of dough in the palm of your hand and roll between
palms into a small ball, about 1 inch in diameter.
Place cookies on baking pan,
allowing space between cookies. With your finger, make a small indentation in
center of each cookie. Bake in preheated oven 350°F. for 20-25 minutes or until
lightly colored. When cool, place a dab of apricot jam in center. Serve dusted
with confectioner's sugar.
Note: Hussar Rounds can also be
served plain, omitting jam. Serve sprinkled with confectioner’s sugar. Without
the apricot filling, these cookies will keep extremely well in a cool place (not
refrigerated).
Makes 4-4½ dozen macaroons
 Zimtsterne
- 2 egg whites
- ½ tablespoon lemon juice
- ¼ teaspoon salt
- 12.5 oz. ground almonds
- 9 oz. sugar
- 5 oz. confectioners' sugar
- 1-½ tablespoon ground cinnamon
- 2-3 tablespoons water
Whip the egg whites together
with salt until foamy. Add the sugar and whip until stiff. Add cinnamon, lemon
juice and almonds, and combine the dough well. Roll out dough to ¼-inch
thickness and cut cookies using a star-shaped cutter. Place the individual
cookies 2 inches apart on sheet pan. Bake in the middle of the preheated oven at
500° F. for approx. 3-5 minutes or until the cookies are brown in color.
While cookies are baking, stir
together confectioner’s sugar and water for the glaze. Immediately remove
cookies from the hot pan and set aside to cool down a little bit. While still
warm, glaze them.
Makes 50 cookies, depending on
size of cutter
Spitzbuben
- 4 oz sugar
- 7 oz. unsalted butter
- 2 eggs
- 10 oz. flour
- Raspberry Jam
Sift together flour and sugar.
Work in the butter and the eggs until soft dough forms. Roll out on a floured
board as thin as possible and cut into round shapes with a cookie cutter. Place
the rounds on a greased baking sheet and bake at 320 degrees F until light
brown. Remove from baking sheet while still hot. When lightly cooled, spread
half of the cookies with raspberry jam and cover with other half on top (like
sandwiches). Dust them with powdered sugar.
Makes about 30 cookies,
depending on size of cutter
|
