Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened shredded coconut
- 1/2 cup confectioners' sugar
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Electric mixer
- Measuring cups and spoons
- Food processor
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream the butter and granulated sugar together until light and fluffy.
3. Add the vanilla extract and mix until well combined.
4. Gradually add the flour and shredded coconut to the mixture, mixing until a dough forms.
5. Shape the dough into small crescent shapes (kipferl) and place them on the prepared baking sheet.
6. Bake for 12-15 minutes, or until the edges are lightly golden.
7. Let the kipferl cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8. Once cooled, dust the kipferl with confectioners' sugar.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (175°C)
Serving size:
Makes approximately 24 kipferl
Nutritional information:
Calories: 150
Fat: 10g
Carbohydrates: 14g
Protein: 1g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but omit the additional salt.
- Almond extract can be used instead of vanilla extract.
- Sweetened shredded coconut can be used instead of unsweetened shredded coconut, but reduce the amount of granulated sugar to 1/4 cup.
Variations:
- Add 1/2 cup of finely chopped almonds to the dough for a nutty flavor.
- Dip the cooled kipferl in melted chocolate for a decadent treat.
- Use lemon zest instead of vanilla extract for a citrusy twist.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Don't overmix the dough, as it can become tough.
- To shape the kipferl, roll a small amount of dough into a ball and then roll it into a log shape, tapering the ends to form a crescent shape.
Storage instructions:
Store the kipferl in an airtight container at room temperature for up to 1 week.
Reheating instructions:
The kipferl can be reheated in a 350°F (175°C) oven for 5 minutes to crisp them up again.
Presentation ideas:
Arrange the kipferl on a platter and dust them with additional confectioners' sugar for a festive presentation.
Garnishes:
Sprinkle the kipferl with additional shredded coconut or finely chopped almonds for added texture and flavor.
Pairings:
Serve the kipferl with a cup of hot tea or coffee for a cozy treat.
Suggested side dishes:
These kipferl are perfect on their own as a sweet snack or dessert.
Troubleshooting advice:
- If the dough is too crumbly, add a tablespoon of milk to help bring it together.
- If the kipferl are spreading too much during baking, chill the dough in the refrigerator for 30 minutes before shaping and baking.
Food safety advice:
Make sure to wash your hands and any utensils or equipment used in the recipe thoroughly before and after handling food.
Food history:
Kipferl are a traditional Austrian cookie that are typically made during the Christmas season. They are similar to crescent-shaped shortbread cookies and are often flavored with almonds or vanilla.
Flavor profiles:
These kipferl have a buttery, coconut flavor with a hint of vanilla.
Serving suggestions:
Serve the kipferl on a platter with other holiday cookies for a festive dessert spread.
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Region: Austrian