Aren’t you glad you came to my blog today? This is my post for the Baker’s Dozen Ultimate Cookie Exchange! Yea!!!! Some other bloggers and I are sharing cookie recipes today, and all of them can be seen by clicking here. Be sure to check them out, since many of them will be having giveaways—including me!Let’s get to that first, shall we??? One lucky reader will not have to lift a finger to enjoy some scrumptious cookies for the next couple of months.
Platine Cookies of Los Angeles has offered to award one very lucky reader a three month subscription to the Cookie of the Month Club (I am seriously tempted to enter the giveaway under an alias).The Chef and owner, Jamie Cantor (her name is Jamie, so she’s already cool, as far as I’m concerned) started Platine Cookies awhile back, and her cookies and bakery have been mentioned in People Magazine, Vogue, LA newspapers, and all over the web.Her cookies are all natural, and perfectly wonderful, so if you want to win some, click over to , decide which cookies look the most delicious to you, and tell us about them in the comments section. Only one entry per person please. I will choose a random winner on Monday morning, December 14.If you don’t win, that’s totally fine, since I will have their link over there in the sidebar for whenever you get a craving and need to order some.In the meantime, if you’d like to whip something up on your own, try out my recipe for the cookies in the picture. They were pleasantly addictive.
To be honest, I have no idea how to pronounce these. You’d think, since I have some German heritage, I might actually know a tiny bit of German, but I don’t.I decided to make these back in the summer when I was rereading my favorite book, by Eva Ibbotson (Oh yes, this is my favorite book now). The main character’s mother makes the Kipferl to celebrate something really special, and since the author gave such a delicious narrative of the process of making them, I knew I needed to make them, too.They are traditionally Christmas cookies (or at least they are according to the World Wide Web), and so I thought I’d try them out now.
- 2/3 cup granulated sugar
- 1 vanilla bean, split and scraped
- 2 sticks (224g) unsalted room temperature butter
- 2 egg yolks
- 2/3 cup superfine sugar (or granulated is fine)
- 1 teaspoon vanilla
- 1 teaspoon kosher salt
- 1 cup almond flour or almond meal (or 1 cup almonds ground in a food processor)
- 2 cups unbleached all-purpose flour
1. Preheat oven to 400 degrees (200 degrees celsius). Line 3-4 cookie sheets with parchment paper. In a food processor fitted with the blade attachment, pulse together sugar and vanilla bean seeds. Pour vanilla sugar in a small bowl and set aside.
2. Reattach the bowl of the food processor and add in butter, egg yolks, superfine sugar, vanilla, salt, and almond flour. Turn the processor on until the ingredients come together in a soft, thick paste. Add in flour, and pulse until the dough starts to become cohesive.
3. Turn dough out onto a floured board and knead a time or two to ensure all ingredients are evenly dispersed. Form dough into a thick cylinder. Use a knife to cut a small amount of dough off, and form into a ball, about the size of a cat’s eye marble. Roll the dough between your hands to form a 3-4 inch rope, tapered on both ends. Curve it into a crescent shape and place on the prepared pan. Repeat with the remaining cookies, and refrigerate for at least 10 minutes before baking.
4. Bake for 10-15 minutes, rotating halfway through baking time. Cookies are done when the edges just begin to brown. Allow to rest in the pan for 5 minutes to set, then one at a time, and very carefully, roll in vanilla sugar. Remove to a cooling rack. Best enjoyed after 24 hours.