This happens a couple times a year. My lovely daughter volunteers me to make something for the class. In December, it was latkes. She wanted to teach her class about Chanukah. This time around, she offered a German baked good. Or rather – anything German and cooked. I had no idea what to prepare.
I researched German baked goods on the interwebz a bit – trying to find something that my grandmother used to make. So many things are variations on recipes most likely handed down in her family. I finally came upon an authentic German cookie that I remember her making. The buttery, almond & vanilla cookies shaped in a crescent shape. These were always among the bags of baked good that she would hand deliver to Minnesota. This seemed easy enough.
These turned out to be successful. The class enjoyed – several kids even asked for the recipe! Glad the 4th graders approve!
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Vanilla Kipferl Cookies
Ingredients
2 cups of flour
2 sticks of butter, softened
1/3 cup of sugar
3/4 cup ground almonds
2 tsp. vanilla
vanilla scrapings from 1/2 vanilla bean
powdered sugar
Preheat oven to 365.
Mix all of the ingredients together except for the powdered sugar.
The mixture will be crumbly.
Use your hands to form some semblance of a dough.
Pinch of 1-2 tablespoon size pieces and shape in to a crescent or horn shape.
Place on a parchment paper lined baking sheet.
Bake for around 8-10 minutes or until lightly browned.
Cool for a few minutes on the baking sheet.
Roll in powdered sugar and cool on cooling rack.
Enjoy!
About Hindy Garfinkel
