OLM: Calle de Mauricio Legendre, 10

Thumbprint Cookies – Nancy

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ThumbprintCookies

Ingredients:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2/3 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (280 grams) all-purpose flour
  • 1/2 teaspoon salt
  • 6 ounces (or so) assorted jam

Directions:

  1. Preheat oven to 375 degrees F. Line a light or medium-colored heavy-weight baking sheet with parchment paper or a silicone baking mat.
  2. Beat together butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in egg yolk and vanilla extract. Add flour and salt and mix until incorporated and dough comes together in a ball.
  3. Form dough into 1-inch balls and arrange on prepared baking sheet. Flatten balls slightly with your thumb or the back of a small spoon, leaving an indentation in the center.
  4. Bake cookies for 8 to 10 minutes or until bottoms are just barely golden. Remove baking sheet from oven. If indentations look shallow, further define them with the back of a spoon and then fill each with approximately 1/2 teaspoon jam. Bake for an additional 3 to 4 minutes, or until jam melts slightly and edges of cookies are lightly golden. Transfer cookies to wire racks to cool.

Vanillekipferl – Elke

No CommentsChristmasActivities,TasteOfChristmas
Vanillekipferl

“Vanillekipferl” (Austrian small horn-shaped biscuits made with almond and hazelnut pastry and sprinkled with vanilla sugar)

These delicious brittle biscuits have been a family favourite ever since I was a kid. Up to this day we still haven´t found a recipe where the Kipferl stay in shape and don´t break into pieces but that is part of the fun and so not relevant as they are fingerlickingly tasty!

Ingredients:

250g flour (I use wholewheat)

50 g ground almonds

50 g ground hazelnuts (you can use almonds only)

200g butter

2 egg yokes

50 g sugar (white or brown)

Vanilla sugar (for sprinkling)

Knead above ingredients (without the vanilla sugar) into a dough. Leave dough in fridge for ca. 1 hour.

Make little roles from the dough (5-7cm) which you bend into “croissant” shapes.

Place ca. 10 minutes in the middle shelf of pre-heated oven at 190°C.

Sprinkle generously with vanilla sugar while still hot.

Guten Appetit!

Elke