Vienna Christmas Cookies

Every December my mother in law has all the young women in her family to come for a FULL day of Christmas cookie baking. I am talking hours and hours and hundreds of cookies made by the end of the day. She prepares the dough mostly in advance and we roll, shape, cut, bake, decorate, cool the next day.

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At first I was not a big fan of this day. Even though I love to bake. It seemed sexist and structured. But with passing time I have come to enjoy the tradition and the sisterhood of this day. This year i also helped prepared the dough which to me was more fun than baking and decorating.

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We made about 5 or 6 different types of typical Viennese Christmas cookies. I even prepared my own lemon & rosemary dough to add to this years line up. But it was the big fail of the dough. In doubling the recipe I must have miscalculated and they turned out a pure buttery mess. But oh well.

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The funny thing is the only Christmas cookie I really love is the typical Viennese Vanilla Kipferl. Small crescent-shaped cookies made with ground almonds and hazelnuts.They are so buttery and light and full of vanilla sugar.

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Vanilla Kipferl recipe makes 48

  • DOUGH 
  • 280 grams Plain Flour
  • 60 grams Icing Sugar plus 1 tbsp Vanilla Sugar
  • 210 grams Unsalted Butter
  • 100 grams Ground Almonds
  • 2 Small Egg Yolks
  • COATING
  • 250 grams Icing Sugar
  • 5 tbsp Vanilla Sugar
  • 40 grams Castor Sugar

Preheat oven to 180º c. Line a baking tray with baking paper. Sieve the flour into food processor and add the icing sugar. Dice the butter and add to the mix. Process until the mixture resembles coarse breadcrumbs. Add the ground almonds and egg yolks and process again. Turn mixture onto a floured workspace and quickly knead into a smooth dough.

Wrap dough in cling foil and refrigerate minimum 1 hour. When ready cut off a small portion of dough and roll into a log. Evenly cut 1.5 cm portions. roll them out to 1×6 cm rolls and bend into a moon shape. Bake until golden.

While baking prepare the sugar-coating.  Sieve all three sugars into a medium bowl and mix well. When only slightly cooled roll the cookie into the powder sugar mix to coat all over. Store up to 4 weeks.

 

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