Christmas

Vanillekipferl (Almond Crescent Cookies)

Seaneen's Sunnyside KitchenLeave a comment

About a million years ago I lived in Germany, and nobody does Christmas or Christmas confectionery like the Germans.

These rich buttery cookies are the perfect Christmas cookie. I have used pistachios but you could use any type of nut you prefer. These are quite rich, but they aren’t something you’ll be eating everyday. They also make great Christmas gifts.

You could also swap out the vanilla extract for almond essence or pistachio paste if you want to experiment with different flavours.

(Makes 24 cookies)

Ingredients

95 Grams Ground almonds

75 Grams Sugar

270 Grams Plain flour

25 Grams Pistachios (chopped)

225 Grams Butter (chilled and cut into cubes)

1 Tsp Vanilla extract

Method

  1. Add all the dry ingredients to a mixing bowl and combine
  2. Add the vanilla extract and butter, and rub the butter into the dry mix (you can also use a food processor to do this)
  3. When the butter has been rubbed into the dry mix, start pressing together to form a dough
  4. Wrap the dough in cling film and chill for 30 minutes
  5. Preheat your oven to 180 degrees (Celsius), and line a baking sheet with baking parchment
  6. Take the dough out of the fridge and turn out on a lightly floured surface
  7. With your hands, roll the the dough into a sausage and divide into 24 equal parts
  8. Shape each section of dough into a half moon shape with your hands and place on your prepared baking sheet
  9. Bake for 12-15 minutes until the cookies start to brown at the edges
  10. Remove from the oven and cool on a wire wrack
  11. When cool, dust liberally with icing sugar
  12. The cookies can be stored in an airtight container for 2-3 days

Cranberry and Orange Shortbread Cookies

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I love baking at Christmas, something about the smell of delicious things coming out of the oven adds to my Christmas spirit.  It’s also brilliant way to keep little hands busy if you have kids at home.

Fresh out of the oven and cooling on a wire wrack.  Your kitchen will smell fabulous!!!

Shortbread can be fiddly to cut out, but these cookies just need slicing into rounds.  What’s even better, you can make the shortbread dough up to 72 hours in advance and let it chill in the fridge and then take the log of dough out to slice and bake them just before you need them.  They can be stored in airtight box for up 3 days (they won’t last that long).

Shortbread dough rolled into a sausage ready to be chilled

I used a food processor to make these, which makes them super quick and easy.  If you don’t have one, you can chop the cranberries and mix the butter and flour together using the rubbing in method.

You can also dip or drizzle with dark chocolate if you’re feeling particularly indulgent. However they are still delicious just as they are.

If like me you can’t be trusted to moderate your consumption of these, they also make great gifts.

Makes around 30 cookies

Recipes

70 Grams Dried cranberries

100 Grams Sugar

230 Grams Butter (chilled and cut into cubes)

340 Grams Plain flour

1 Orange (zest and juice)

100 Grams Dark chocolate (optional)

Method

  1. Add the cranberries and about a third of the sugar into a food processor and pulse for about 30 seconds, until the cranberries have started to break up (the shouldn’t be too finely sliced)
  2. Transfer the sugar and cranberry mix to a bowl.  Add butter and flour to the food processor and pulse until they look like fine breadcrumbs.
  3. Add the butter and flour mix to the cranberry mix with the rest of the sugar and the orange zest and mix well
  4. Start adding the juice of the orange a little at a time (how much you will need will depend on your flour). Get your hands in the bowl and start pressing the mix together to form a dough
  5. Turn out onto a large sheet of cling film and squeeze into a sausage shape about 4-5cm in diameter.  Wrap tightly in the cling film, you can also give it a little roll to help it look a little neater
  6. Chill for at least 30 minutes (but the dough can live in your fridge for 2-3 days if you want to make ahead of time
  7. When you are ready to bake, pre heat your oven to 180 degrees Celsius. Line a cookie sheet with baking parchment. Remove the cling film from the dough and cut into 1cm thick slices and put on the baking parchment (they will spread a little, so allow some space between them)
  8. Bake for 12-15 minutes, and allow to cool
  9. If you want to dip or drizzle the cookies in chocolate, make sure they are cool. Break the chocolate into small pieces into a microwave proof bowl. Microwave for 30 seconds at a time until melted and then either dip the cookies or drizzle with a spoon