When I asked my husband what Christmas cookies reminded him of his childhood years in Germany, he immediately said the “little half moons with powdered sugar”. So I had to track down this recipe just for him.
Vanille Kipferl – Vanilla Half Moons
Ingredients:
1 cup (2 sticks) butter, softened
1/2 cup confectioners’ sugar, plus more for coating cookies
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, plus more for dusting hands
1 cup chopped pecans, (very small pieces)
Directions:
Preheat oven to 270 degrees F. Line cookie sheets with parchment paper.
Using an electric mixer at low speed, cream the butter and sugar until smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula.
With floured hands, take out about 1-tablespoon of dough and shape it into crescent. Place the cookies 1-inch apart on the prepared cookie sheets. Cook’s Note: Continue to dust your hands with flour as you make more cookies.
Bake for 40 minutes. Dust with additional confectioners’ sugar while still warm. Cool completely on wire racks and store in airtight containers.
Vanilla Half Moons
2014-04-29 14:16:16
Nutrition Facts
Serving Size
609g
Amount Per Serving
Calories 3354
Calories from Fat 2233
% Daily Value *
Total Fat 258g
396%
Saturated Fat 123g
615%
Trans Fat 7g
Polyunsaturated Fat 29g
Monounsaturated Fat 88g
Cholesterol 488mg
163%
Sodium 31mg
1%
Total Carbohydrates 241g
80%
Dietary Fiber 15g
62%
Sugars 64g
Protein 34g
Vitamin A
115%
Vitamin C
2%
Calcium
16%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 cup (2 sticks) butter, softened
- 1/2 cup confectioners' sugar, plus more for coating cookies
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour, plus more for dusting hands
- 1 cup chopped pecans, (very small pieces)
Instructions
- Preheat oven to 270 degrees F. Line cookie sheets with parchment paper.
- Using an electric mixer at low speed, cream the butter and sugar until smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula.
- With floured hands, take out about 1-tablespoon of dough and shape it into crescent. Place the cookies 1-inch apart on the prepared cookie sheets. Cook's Note: Continue to dust your hands with flour as you make more cookies.
- Bake for 40 minutes. Dust with additional confectioners' sugar while still warm. Cool completely on wire racks and store in airtight containers.
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