Vanilla Kifli
Vanilla kifli are crescent-shaped butter cookies from Hungary, traditionally made for the holidays. The dough is rich with egg yolks and butter, and the cookies are baked pale rather than browned, which keeps them tender and delicate. Rolling them in vanilla sugar while still warm gives a sweet, fragrant coating that clings well. A dip of melted semisweet chocolate on each tip adds a bittersweet finish.
Instructions
Beat the softened butter and white sugar together in a large bowl until creamy. Mix in the egg yolks and vanilla extract, then add the flour a little at a time until a dough forms.
Shape the dough into a ball, cover it, and leave it at room temperature for 2 hours. Preheat the oven to 375°F (190°C) when the rest is nearly over.
Roll about 1 tablespoon of dough between your palms, then keep rolling until you have a rope about 3 inches long and ½ inch thick. Bend the rope into a crescent and set it on an ungreased cookie sheet. Repeat with the rest of the dough, spacing the crescents about 1 inch apart.
Bake for about 10 to 12 minutes. The cookies should stay white, with no browning.
Let the cookies sit on the sheet for 5 minutes so they do not break when moved. While they are still warm, roll each one gently in the vanilla sugar, then leave them to cool completely.
Melt the chopped chocolate in a double boiler over low heat. Dip the tips of each cooled cookie in the chocolate and set them on waxed paper until the chocolate hardens.
Make it personal.
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