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Holiday Kipferl Cookie

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
  • Total Time
    Prep: 30 min. + chilling Bake: 15 min. + cooling
  • Makes
    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, granulated 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.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
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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Reviews

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Average Rating:
  • gfrega
    Dec 16, 2019

    It is a very nice cookie...however, I found the dough difficult to work with. Not the easiest of doughs...I also found that when I rolled the cookies in powdered sugar when they were warm they tended to get a bit runny...found it better to let them cool and then just dust them with sugar.

  • Roxie
    Nov 27, 2018

    No comment left