Imagine a cookie so delicate, so buttery, and so irresistibly nutty that it transports you straight to a cozy German bakery with just one bite. The Hazelnut Shortbread Vanillekipferln is not just a cookie – it's a culinary experience that promises to elevate your baking game and impress even the most discerning dessert lovers. These crescent-shaped delights are the secret weapon in every home baker's arsenal, combining the rich, toasty flavor of hazelnuts with a melt-in-your-mouth texture that will have everyone begging for your recipe!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: German
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1 cup ground hazelnuts
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Additional powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Add the vanilla extract and salt to the butter-sugar mixture, and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour and ground hazelnuts. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can affect the texture of your cookies.
- Once the dough is formed, it should be soft but not sticky. If it feels too sticky, you can chill it in the refrigerator for about 10-15 minutes.
- Take small portions of the dough (about 1 tablespoon each) and roll them into a log shape, then curve each log into a crescent shape. Place the formed cookies on the prepared baking sheet, leaving some space between each cookie as they will spread slightly while baking.
- Bake the cookies in the preheated oven for about 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to prevent overbaking.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are still warm, dust them generously with additional powdered sugar. This will give them a beautiful finish and enhance their sweetness.
- Allow the cookies to cool completely before serving or storing them in an airtight container. Enjoy your Hazelnut Shortbread Vanillekipferln!
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted. Room temperature butter creates the perfect creamy base for your dough.
- Don't Overmix: When combining dry and wet ingredients, mix just until the dough comes together. Overmixing can lead to tough, dense cookies.
- Chill for Success: If your dough feels too soft, don't panic! A quick 10-15 minute chill in the refrigerator will make shaping the crescents much easier.
- Uniform Sizing: Use a tablespoon or small cookie scoop to ensure consistent cookie size, which means even baking.
- Powdered Sugar Magic: Dust the cookies while they're still warm for the best sugar coating. The heat helps the sugar stick perfectly.
- Storage Secrets: Store in an airtight container with a piece of bread to keep them soft and fresh for up to a week.
- Make Ahead: These cookies actually taste even better the next day, so don't hesitate to prepare them in advance for gatherings or gifts!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 12g
Protein: 2g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 25mg
