Vanilla Kifli Recipe

Ingredients
<br>- ¾ cup unsalted butter, softened
<br>- ½ cup white sugar
<br>- 1 teaspoon vanilla extract
<br>- 2  egg yolks
<br>- 2 cups all-purpose flour
<br>- ½ cup vanilla sugar
<br>- 2 (1 ounce) squares semisweet chocolate, chopped
<br><p></p>Directions
<br>step 1: Cream together the butter with the sugar in a large mixing bowl.  Beat in egg yolks and vanilla.  Gradually beat in flour.
<br>step 2: Turn into a ball, cover and let stand at room temperature for 2 hours.
<br>step 3: Preheat oven to 375 degrees F (190 degrees C).
<br>step 4: To form the crescents, roll about 1 Tbsp of the dough in the palms of your hands.  Then continue rolling to form a rope about 3 inches long and 1/2 inch thick.  Bend rope to form crescent.  Repeat with remaining dough, placing on ungreased cookie sheets about 1 inch apart.
<br>step 5: Bake for about 10 to 12 minutes.  Cookies should be white in color.  Let cool on cookie sheets for 5 minutes to prevent breaking.  Then, while cookies are still warm, carefully roll in vanilla sugar.  (May be found in bulk food stores).   Repeat with remaining cookies.  Cool cookies completely.
<br>step 6: Melt chocolate in a double boiler set over low heat.  When cookies are cool, dip tips of each cookie in melted chocolate, then set on waxed paper to dry.
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Ingredients
- ¾ cup unsalted butter, softened
- ½ cup white sugar
- 1 teaspoon vanilla extract
- 2 egg yolks
- 2 cups all-purpose flour
- ½ cup vanilla sugar
- 2 (1 ounce) squares semisweet chocolate, chopped

Directions
step 1: Cream together the butter with the sugar in a large mixing bowl. Beat in egg yolks and vanilla. Gradually beat in flour.
step 2: Turn into a ball, cover and let stand at room temperature for 2 hours.
step 3: Preheat oven to 375 degrees F (190 degrees C).
step 4: To form the crescents, roll about 1 Tbsp of the dough in the palms of your hands. Then continue rolling to form a rope about 3 inches long and 1/2 inch thick. Bend rope to form crescent. Repeat with remaining dough, placing on ungreased cookie sheets about 1 inch apart.
step 5: Bake for about 10 to 12 minutes. Cookies should be white in color. Let cool on cookie sheets for 5 minutes to prevent breaking. Then, while cookies are still warm, carefully roll in vanilla sugar. (May be found in bulk food stores). Repeat with remaining cookies. Cool cookies completely.
step 6: Melt chocolate in a double boiler set over low heat. When cookies are cool, dip tips of each cookie in melted chocolate, then set on waxed paper to dry.

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