• Step 1

  Make Vanilla Kipferl Dough:

• Step 2

  Mixing (electric mixer method): Cream butter, powdered sugar, salt and cinnamon on MED speed until combined and lightened, scraping bowl and paddle as needed.

• Step 3

  Add egg yolk and vanilla extract. Mix to combine.

• Step 4

  Stop mixer; add flour and nuts. Mix on LOW just until flour and nuts are combined.

• Step 5

  Transfer dough to a lightly floured surface; form into rectangle about 1/2-inch thick. Dough will be soft. Wrap with plastic wrap; refrigerate at least 3 hours or overnight.

• Step 6

  Mixing (food processor method): Add butter, powdered sugar, salt and cinnamon to processor bowl; process until combined and lightened, scraping bowl as needed.

• Step 7

  Add egg yolk and vanilla extract. Pulse to combine.

• Step 8

  Add flour and nuts; pulse just until a dough is formed.

• Step 9

  Transfer dough to a lightly floured surface; form into rectangle about 1/2-inch thick. Dough will be soft. Wrap with plastic wrap; refrigerate at least 3 hours or overnight.

• Step 10

  Make cookies:

• Step 11

  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.

• Step 12

  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 4-inch lengths.

• Step 13

  Transfer lengths of dough to parchment paper-lined baking sheet; spacing about 1/2-inch apart. Shape dough into candy cane shape.

• Step 14

  Bake on center rack of oven 10-12 min until edges begin to brown slightly, watching for overbrowning. Transfer cookies to cooling racks; cool completely.

• Step 15

  Dip cookies into white chocolate; drizzle with milk chocolate. Garnish with sprinkles before chocolate hardens. Store at room temp in a covered container.

• For quicker cutting, use a 4-inch open circle cookie cutter; it will measure and cut the dough "rope" at the same time. • Keep chocolate liquid by placing bowl with melted chocolate over tightly fitting larger bowl of hot water (bowl of chocolate should not come in contact with the hot water underneath) or use a double-boiler. • For easy dipping, drop cookie in chocolate (upside down) and come up under it with a dinner fork to remove from the chocolate. Place on parchment-lined baking sheet and garnish with sprinkles while the chocolate is still wet.

Note: When servings & ingredients are modified, nutrition & directions may vary.