Recipe for Austrian Christmas Cookies: Kipferl


150 gr cold butterkipferl
180 gr flour
50 gr powdered sugar
100 gr grated nuts (hazelnuts mixed with almonds or hazelnuts mixed with walnuts)
1 package vanilla sugar
1 shot glass clear Obstler or plum Schnaps
(my father’s secret ingredient to make pastry light) 

To roll the baked Kipferl in:

powdered sugar mixed with vanilla seeds from a vanilla stick or with 2 packages of vanilla sugar


Heat the oven to 180 degrees C.

Chop the cold butter to little pieces and mix it with the flour to a crumbly mass
Add all other ingredients and knead it into one firm ball of dough
Allow the dough to rest for at least one hour in the refrigerator, in a bowl covered with a tea towel
(the dough can be kept in the fridge for 24 hours)

With cold hands shap the dough into a moderate roll
Cut the roll into slices of about 2 cm
Shape the slices into half moons
Put them on a baking sheet covered with greaseproof paper
(not to close together, the dough will swell)

Bake them for 10 to 15 minutes (depending on the oven)

Allow the Kipferl to cool a little on the baking sheet
Then roll them very gently in the powdered sugar and vanilla mixture

1 December 2016, Romelia Hamburger (MM)