Vanilla Crescents (Vanilias Kifli)

This is one of my favorite cookie recipes from back home. Some of you Hungarians might know it as "Vanilias Kifli".  Usually they are made into crescent shape and left white or rolled into powder sugar or vanilla sugar after baking.

I usually omit the rolling in powder sugar and just dip them in melted semi-sweet or dark chocolate.  Once the chocolate has hardened, they freeze well in a sealed container or a ziploc bag.  

It's one of the cookies I always make during my holiday baking. They also make a great little gift at Christmas time or any time for that matter. Who wouldn't like a little box filled with these goodies?!

They are easy to make and a lots of fun! I hope you find them delicious and like them as much as we do.

Vanilla Crescent Recipe

INGREDIENTS

3/4 cup butter, unsalted
1/2 cup sugar
2 egg yolks
1 tsp vanilla extract
2 cups all-purpose flour

2 vanilla sugar
2 tbsp. confectioners (powder) sugar

3 oz. (90 gr.) semi-sweet chocolate

1 tsp shortening or oil   

DIRECTIONS

In a large mixing bowl, cream together butter and sugar until light and fluffy. Beat in yolks and vanilla. Gradually mix in flour. 

Turn dough out onto a floured surface and knead until well combined. Form into a ball, cover with a bowl and let stand at room temperature for 2 hours.

Shape rounded teaspoonful of dough into 2-1/2 inch logs and shape into crescents. 

Place 1 inch apart on ungreased baking sheets. 

Bake at 350° for 12-15 minutes or until bottoms are lightly changing color (cookies should still be white in color).

 Let stand for 2-3 minutes before removing to wire racks to cool.

Mix vanilla sugar and confectioners sugar together. While cookies are still warm, roll each into vanilla sugar.

Melt chocolate with the shortening  over simmering water; dip ends in melted chocolate and set them on a rack on parchment paper to dry.


Makes: Yield: 3 dozens.

Leia’s Culinary Treasures