Vanillas kifli

Yield: 30 Servings

Measure Ingredient
¾ cup Butter; unsalted, at room temperature
½ cup Sugar, granulated
2 eaches Egg yolks
1 teaspoon Vanilla
2 cups Flour, all purpose
½ cup Vanilla sugar;*
2 ounces Chocolate, semi sweet; 60 g

*Vanilla sugar is available in the baking section of most supermarkets, in bulk food stores and baking supply stores. 1. Beat butter with sugar in a large mixing bowl. Beat in yolks and vanilla.

Gradually beat in flour. Turn out onto counter and knead as you would bread until well combined. Form into a ball, cover with a bowl and let stand at room temperature for 2 hours. 2. Preheat oven to 375F.

To form the crescents, roll about 1 Tbsp of the dough in the palms of your hands. Then continue rolling to form a rope about 3 inches long and ½ inch thick. Bend rope to form crescent. Repeat with remaining dough, placing on ungreased cookie sheets about 1 inch apart. Bake on centre sheet of preheated oven for about 10 to 12 minutes. Cookies should be white in colour. To prevent breaking, cool on cookie sheets for 5 minutes. Then, while cookies are still warm, carefully roll in vanilla sugar. Repeat with remaining cookies. Cool cookies completely. 3. Meanwhile, melt chocolate in a double boiler set over simmering water. When cookies are cool, dip tips of each cookie in melted chocolate, then set on waxed paper to dry.

Similar recipes