My family has been making the classic kipferl cookie on December 1 every year since I can remember. During the last two weeks of December, we make them with the addition of dried cranberries and toasted pecans for Christmas time. —Brooke Maynard, Poughkeepsie, New York
Holiday Kipferl Cookie
Holiday Kipferl Cookie
Prep Time
30 min
Cook Time
15 min
Yield
4 dozen
Ingredients
- 2/3 cup blanched almonds
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 3/4 cup plus 2 tablespoons cold butter, cubed
- 3 large egg yolks
- 2 tablespoons cold water
- 1/2 cup chopped pecans, toasted
- 1/2 cup dried cranberries, chopped
- Confectioners' sugar
Directions
- Pulse almonds in a food processor until finely ground. Add flour, sugar and salt; pulse until combined. Add butter; pulse until mixture resembles coarse crumbs. In a small bowl, whisk egg yolks and water. Add to almond butter mixture, and pulse until dough forms. Shape dough into a disk; wrap in plastic. Refrigerate until easy to handle, about 1 hour.
- Preheat oven to 325°. Divide dough into fourths. On a lightly floured surface, roll each portion into an 8-in. circle. Sprinkle with pecans and cranberries; lightly press into dough. Cut each circle into 12 wedges. Roll up wedges from the wide end; place point side down 1 in. apart on greased baking sheets. Curve ends to form crescents.
- Bake until lightly browned, 12-15 minutes. Carefully roll warm cookies in confectioners' sugar. Cool on wire racks. Sprinkle with additional confectioners' sugar. Store in an airtight container.
Nutrition Facts
1 cookie: 85 calories, 6g fat (2g saturated fat), 20mg cholesterol, 52mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 1g protein.
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