Vanillas Kifli
Vanillas Kifli recipe
Yield
30 servingsPrep
30 minCook
15 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter, unsalted
at room temperature |
|
| ½ | cup |
sugar
granulated |
|
| 2 | each |
egg yolks
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
vanilla sugar
|
* |
| 2 | ounces |
semi-sweet chocolate
null, null |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter, unsalted
at room temperature |
|
| 118 | ml |
sugar
granulated |
|
| 2 | each |
egg yolks
|
*
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
vanilla sugar
|
* |
| 57.8 | ml/g |
semi-sweet chocolate
null, null |
|
Directions
Beat butter with sugar in a large mixing bowl.
Beat in yolks and vanilla. Gradually beat in flour.
Turn out onto counter and knead as you would bread until well combined.
Form into a ball, cover with a bowl and let stand at room temperature for 2 hours.
Preheat oven to 375℉ (190℃).
To form the crescents, roll about 1 tablespoon of the dough in the palms of your hands.
Then continue rolling to form a rope about 3 inches long and ½ inch thick.
Bend rope to form crescent.
Repeat with remaining dough, placing on ungreased cookie sheets about 1 inch apart.
Bake on centre sheet of preheated oven for about 10 to 12 minutes.
Cookies should be white in colour.
To prevent breaking, cool on cookie sheets for 5 minutes.
Then, while cookies are still warm, carefully roll in vanilla sugar.
Repeat with remaining cookies. Cool cookies completely.
Meanwhile, melt chocolate in a double boiler set over simmering water.
When cookies are cool, dip tips of each cookie in melted chocolate, then set on waxed paper to dry.
