Almond Kipferl - Dutch Crescents |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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A traditional cookie from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Ingredients:
1/3 cup butter or 1/3 cup shortening |
1/2 cup sugar |
2 egg yolks |
1/8 teaspoon salt |
1/2 cup blanched almond, ground |
1 2/3 cups flour, sifted |
Directions:
1. Preheat oven to 350F and lightly grease a baking sheet.
2. Cream butter or shortening until soft; add sugar gradually and beat until light and fluffy and all the sugar is completely dissolved.
3. Add egg yolks, one at a time, beating hard after each addition.
4. Add salt, ground almonds, flour and mix well.
5. Cut into rounded tablespoon portions, roll on lightly floured board into pencil-shaped pieces about 4 or 5 inches in length, tapering each end.
6. Arrange on prepared baking sheet into crescent shapes.
7. Bake for about ten minutes.
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