Vanilin kiflice (Vanilla crescent cookies)
I made these cute little bites many times, but every time using butter. Butter is no.1 ingredient for cakes and cookies in my kitchen. Yet, it just didn’t feel right in these cookies. Butter has intense taste and it obscures whole vanilla and nut flavor. So, this time I tried substituting butter with margarine with vanilla flavor (you can also use regular margarine, just add a bit of vanilla extract to the dough mixture). The result were wonderful, crunchy vanilla cookies.
- 250 gr flour
- 180 gr vanilla flavored margarine (or regular one)
- 2 egg yoks
- 70 gr sugar
- 2 vanilla sugar packs
- 80 dag almond
- pinch of salt
Grind almonds in kitchen blender. Put all ingredients except margarine in a bowl and stir with kitchen spatula.
Cut cooled margarine into small pieces and add them to the bowl with the rest of ingredients.
Mix everything with your hands. Cover with plastic foil and refrigerate for one hour. You could also make cookies instantly, but I needed to leave, so I refrigerated them. I feel refrigerating dough for a while helped cookies to stay shaped while baking.
Preheat oven to 190 degrees C.
Cut one piece of dough with knife and roll out into an oblong shape. Cut dough to pieces long 5 cm and mold each into a crescent-like shape.
Place cookies on the baking tray covered with parchment paper and bake them for 14 minuts.
Sprinkle cookies generously with powdered sugar, while still hot.