Christmas Cookie Recipe

Austrian Christmas cookies

Vanillenkipferln

2-1/4 C Flour

2 C Powdered Sugar

1/2 blanched almonds, finely ground

3 T Vanilla Sugar (you can make it by putting a few vanilla beans in a jar filled with sugar, let infuse for at least a week)

Pinch of Salt

1/2 lb cold, unsalted butter, cut into small pieces

1/4 tsp. lemon extract

1 T Milk

Combine flour, 3/4 C of powdered sugar, almonds, 2 T of vanilla sugar, and salt on a clean surface, shape into a mound, then make a well in the center. Add butter and lemon extract to the well. Using your fingers, work flour-nut mixture into butter until dough resembles coarse meal. Sprinkle milk over dough, knead until smooth, and shape into a ball. Cover with plastic wrap and refrigerate for 1 hour.

Preheat over to 350, sift remaining powdered sugar and vanilla sugar into a medium bowl and set aside. Divide dough into 16 pieces. Using your hands, roll each piece of dough out on a clean surface into 3/4" thick ropes. Cut ropes crosswise into 2-1/2" pieces,then gently pinch ends to round off edges. Shape pieces of dough into small crescents and transfer to parchment paper-lined baking sheets. Bake until golden around edges, 12-14 minutes. Allow cookies to cool for 1 minute, then transfer a few at a time to bowl of sugar and coat well. Transfer cookies to a rack to let cool completely. Cookies may be stored in airtight containers for up to 1 week.