HOLIDAY KIPFERL COOKIE

Holiday Kipferl Cookie image

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

Provided by Taste of Home

Time 45m

Yield 4 dozen.

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 85 calories, Fat 6g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 52mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.