Best 7 Vanilla Kifli Cookies Recipes

HUNGARIAN KIFLI COOKIES

Steps:

• In a large mixing bowl, combine flour and butter, cutting together with either two knives or a pastry cutter.
• In a separate mixing bowl, combine sour cream, yeast, and sugar. Mix until well combined and let sit while yeast dissolves.
• Add yeast mixture into the flour mixture along with the vanilla and egg yolks. Mix dough together by hand until it is well combined. Split dough in half and wrap up in either plastic wrap or wax paper. Refrigerate 2-3 hours or overnight.
• Right before dough comes out of refrigerator, combine ingredients for filling. Set aside.
• On a large cutting board, sprinkle 1/3 cup flour and 1/3 cup sugar. Roll out dough into a thin circle before cutting into 8 triangles.
• Place 1 tsp of filling on each triangle and roll up starting on the wider end. Place on a lined cookie sheet with the open end down and bend the cookie a bit so it looks like a crescent. Repeat with process for all of the triangles from both things of dough.
• Bake at 350 degrees for 20-25 minutes. Sprinkle powdered sugar on top and serve.

HUNGARIAN KIFLI II

Steps:

• In a medium bowl, cream butter and cream cheese. Stir in the egg yolks and vanilla. Stir together the flour and baking powder. Add the flour mixture a little at a time until it is fully incorporated. Divide dough into 5 parts, wrap in plastic, and refrigerate overnight.
• in a medium bowl, beat egg whites to soft peaks, add sugar a little at a time while continuing to beat to stiff peaks. Fold in ground walnuts, and set aside. On a lightly floured surface, roll the dough out to 1/4 to 1/8 inch thickness. Cut into 3 inch squares, place 1/2 teaspoon of filling in the center of each square and roll up from corner to corner. Place on cookie sheets and refrigerate until hardened.
• Preheat oven to 350 degrees F (175 degrees C). Bake cookies for 10 to 12 minutes, until lightly browned. Roll in confectioners' sugar when cool.

VANILLEKIPFERL (AUSTRIAN VANILLA CRESCENT COOKIES)

Steps:

• Place the butter and flour in to the bowl of your food processor. Pulse to combine until the mixture resembles coarse crumbs. Place the mixture in a large bowl.
• Add the ground almonds, powdered sugar, vanilla sugar, salt, and egg yolks to the mixture. Knead the dough with your hands in the bowl until it comes together, 5 min.
• Divide the dough into 4 equal pieces, shape each into a ball. Place the balls in a sealed plastic bag or covered bowl in the refrigerator for at least half an hour, up to 2 days, to develop flavor.
• Preheat the oven to 350F. Remove the dough from the refrigerator.
• Remove one ball of dough from the refrigerator. Roll it into a rope, 12 inches long. Cut the rope into 12 even pieces. Roll each piece into a 3-4 inch rope and shape it into a crescent. Place the shaped crescents onto a baking sheet lined with parchment or a non-stick baking mat, ½ inch apart. Repeat with the remaining dough, removing one ball of dough from the refrigerator at a time, until you have filled one tray.
• Bake the cookies, one tray at a time, for 11-12 min, until the tips of the crescents just start to turn a light golden brown.
• Remove the pan from the oven. (And place your second, cool tray with shaped cookies in the oven to bake, if necessary.)
• Let the baked cookies rest on the baking sheet for 2-3 minutes while you prepare your sugar mixture. Mix ½ c powdered sugar and 1 Tbsp vanilla sugar together in a shallow bowl.
• Take the warm cookies from the baking sheet and carefully coat them in the sugar mixture. Place the coated cookies on a wire rack to finish cooling.
• Repeat as needed with the remaining cookies.
• Leave the cookies out overnight to harden, and then transfer them to an air tight container to store for up to 1 week.

VANILLEKIPFERL (AUSTRIAN VANILLA CRESCENT COOKIES)

Steps:

• Place all of the ingredients in a large bowl and knead until thoroughly combined. Unless you're using the egg yolks the dough will be pretty dry and flaky, like shortbread cookie dough. Shape the dough into a log and wrap with plastic wrap. Chill in the refrigerator for at least an hour.
• Preheat the oven to 350 degrees F.
• Cut off small pieces of the dough and shape them into crescents. Place the crescents onto a non-stick or parchment-lined cookie sheet. Bake on the middle rack for 12-15 minutes (depending on the size of the crescents) or until the edges begin to turn golden.
• Combine the powdered sugar and vanilla sugar. Let the cookies sit for one minute and then use a sifter to dust them with the vanilla-powdered sugar while they're still hot. Let the cookies cool completely and then give them a second dusting.
• Stored in an airtight container in a cool place, these cookies will keep for several weeks.

NORTH CROATIAN VANILLA COOKIES ("VANILA-KIFLI")

Steps:

• Mix butter and sugar, vanilla sugar, yolks, baking powder and flour. Mix grounded hazel-nuts. Make dough.
• Make long "sausages" out of dough, cut it into small 2 inch pieces and shape "young moon shape" thick as a little finger.
• Bake about15 min on 150C (depends how thick they are) , but be careful, it burns easily.

VANILLA KIFLI COOKIES RECIPE - (4.4/5)

Steps:

• To prepare the sugar coating, place both sugars and the vanilla bean seeds into the bowl of a food processor and pulse until the seeds are distributed throughout the sugar. Pour the mixture into a small bowl and set aside. To prepare the cookies, place the flour, almonds, and salt in the same food processor bowl. Pulse until the almonds are finely chopped, then set the mixture aside. Mix the butter, vanilla bean seeds, and sugar in a bowl of a stand mixer fitted with a paddle attachment until fully combined. Add the egg yolk to the bowl and mix until creamy. Add the flour-almond mixture and continue mixing until fully incorporated. Form a disc with the dough, wrap it in plastic wrap, and refrigerate for 90 minutes. Place a rack in the middle of the oven and preheat to 350°F. Line a cookie sheet with parchment paper. Remove the dough from the fridge, and with your hands, roll the dough into 1/2"W x 3"L logs, making sure that the ends of the logs are slightly tapered, then curve the dough slightly to form a crescent shape. Place the crescents onto the prepared cookie sheet, about 1" apart. Bake the cookies for 7 minutes, then rotate the pan and bake for another 7 minutes, or until light golden brown. Remove the cookie sheet from the oven and place it onto a wire rack. Let the cookies sit for 3-4 minutes, then gently toss each one into the vanilla-sugar mixture until completely coated on all sides. Let the cookies cool before serving.

VANILLA KIFLI -- A VANILLA COOKIE (HUNGARY)

Steps:

• In a large mixing bowl, cream together the butter & granulated sugar, then beat in the egg yolks & vanilla extract, before gradually beating in the flour.
• Form the dough into a ball & let it stand at room temperature for 2 hours.
• Preheat oven to 375 degrees F.
• To form the crescents, roll about 1 tablespoon of the dough in the palms of your hands, continuing to roll & form a rope about 3 inches long & 1/2 inch thick. Bend the rope to form a crescent, then repeat with the remaining dough, while placing the crescents on ungreased cookie sheets about 1 inch apart.
• Bake about 10-12 minutes (Cookies will STILL be white in color.), then let them cool on the cookie sheets for 5 minutes to prevent breaking.
• While cookies are still warm, carefully roll each one in vanilla sugar, before letting them cool completely.
• In a double boiler, melt chocolate over low heat, & when cookies are cool, dip one tip of each cookie into the melted chocolate, then set on waxed paper to dry.