Traditional Kipferl Cookies

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 cookie) contains 50 calories, 5 g carbohydrate, (0 g fiber), 1 g protein, 4 g fat, (3 g saturated fat), 10 mg cholesterol, and 0 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 50
  • Makes: 9 dozen
  • Active Time: 2 hours
  • Total Time to Make: 2 hours
Ingredients

Instructions

You'll Need

Large baking sheets, parchment paper

Directions

  1. Preheat oven to 350 degrees. Divide dough into thirds. Transfer one third to lightly floured work surface; replace remainder in fridge until you're ready to work with it. Cut working dough into approx 1-inch squares; gather up a handful and knead this briefly on work surface to soften. 
     
  2. Using lightly floured hands (dip in flour, then clap off excess), roll dough into a "rope" 12-14-inches long and 3/8-inch in diameter. Cut into 2 1/2-inch lengths (see chef tip).
     
  3. Blunt and taper segment ends to a torpedo shape. Transfer to parchment paper-lined baking sheet, placing about 1/2-inch apart. Form into crescent shapes (see tip). 
     
  4. Bake on center rack of oven 9-10 min until edges begin to brown slightly. Let cool on baking sheet 1-2 min, then, while still warm, carefully toss in vanilla-flavored granulated sugar to coat entire surface. Transfer to different (cool, not warm) baking sheet; sprinkle with vanilla-flavored powdered sugar. Cool completely. Store in covered container at room temp.
Chef Tips
  • This very soft dough should be kept cool while working with it for as long as possible for ease of handling and successful results. Use only enough flour as needed to be able to roll and handle the dough without it sticking to the work surface. 
  • For quicker cutting, use a 2 1/2-inch open circle cookie cutter; it will measure and cut the dough "rope" at the same time.
  • For perfectly consistent crescents, use the interior of cookie cutter for a guide. Place curved forms in location on pan inside open circle cutter; press dough lightly to insides of cutter to mirror curve. Lift away cutter, leaving perfectly shaped cookie in place on pan. Repeat with other cookies.  
     

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