Vanilla Kipferl (Viennese Cresents)
This recipe from Mrs. Mueller (Marianne's mother). Recorded when
Marianne was in 5th grade, and the teacher put together a recipe book of
recipes from all the mothers. In those days, Dads didn't cook, except
for of course magnificent brunch on Sundays, and grilling duty, and so
on. This must have been around 1970.
- 2 1/4 cups flour
- 1 cup butter [Ed. note: other recipes call for 2 sticks butter, not to mention 2 eggs]
- 2/3 cup sugar
- 1/4 t. salt
- 2/3 cup nuts (ground to a fine consistency, preferably with hand-grinder)
- 1/2 cup confectioner's sugar
- 1 t. vanilla [Ed. note: or 2 t. vanilla]
Sift flour; measure. Cream butter. Gradually add sugar, continuing to cream until
fluffy. Add salt, vanilla and flour. Mix well and add nuts.
Break off small pieces of dough and roll between hands to shape into crescent form.
Bake at 400 on ungreased baking sheet for 10-15 minutes. [Editorial note from Marianne:
keep an eye on the stove, 10 minutes might be plenty long enough. If the cookies
get completely burned, you'll have to ask Dad to roll them in huge buckets of powdered
sugar to hide the black bits.] While warm (not hot) roll in confectioner's
sugar.
You can use your electric mixer for his recipe.
Hey, Mom really wrote that on the recipe!
Marianne Mueller
Last modified: October 14, 2004