Walnuticeboxkipfels Recipes

WALNUT KIPFERL - GERMAN WALNUT COOKIES

Steps:

• Combine all the ingredients in the bowl of your mixer and mix just until a dough forms.
• Transfer the dough on your working surface and roll it into thin cylinders.
• Lightly flour your working surface if needed.
• Once the cylinders are formed, but small pieces (around 2cm length) and arrange them on a baking tray lined with baking paper.
• Keep going until you run out of dough.
• Freeze the cookies for 15 minutes then bake at 170C for 12-14 minutes or until golden brown.
• Once cooled down, roll the walnut kipferls through icing sugar to completely coat them.
• Keep in an airtight container.

WALNUT ICEBOX KIPFELS

Steps:

• MAKE THE DOUGH - NIGHT BEFORE.
• Mix milk, sugar and yeast. Let stand until it rises and thickens.
• Cut butter into 2 1/4 cups flour with mixer or pastry blender.
• Make well and add egg yolks and yeast mixture.
• Mix well and knead on floured board until smooth and not sticky.
• Divide dough evenly into 6 balls. Place in floured 9 x 12 pan, cover and refrigerate overnight. They should increase slightly in size.
• MAKE THE NUT FILLING - NIGHT BEFORE.
• Beat the egg whites until stiff.
• Add the nuts, 3/4 cups sugar and lemon juice. Mix well.
• Press the nut filling into a square pan, cover and refrigerate overnight.
• GETTING READY - NEXT DAY.
• Take the dough balls out of the refrigerator at least 4 hours before you will begin rolling them out.
• Take the nut filling out just before rolling the dough out. Cut the nut filling into 48 portions (6 x 8 rows) like you are cutting up bar cookies.
• Mix together remaining 1 cup of sugar and 2 tablespoons flour.
• Preheat oven to 350°F.
• Sprinkle work surface liberally with sugar/flour mixture to prevent dough from sticking.
• Roll one dough out to 10 inch circle.
• Using pizza cutter or knife, cut each circle into 8 slices (like a pizza).
• Put one nut portion at the large end of a slice; roll from large end to point, tucking in sides, forming a crescent. Trt to keep them pinched close so the filling doesn't leak out during baking.
• Place on ungreased cookie sheet with point on bottom. You can probably fit at least 16 cookies per tray.
• Continue until all dough is rolled and filled using plenty of sugar/flour mixture to prevent sticking.
• Bake at 350 degrees for 20 minutes or until dough is golden. Remove from oven and remove cookies from tray immediately to prevent sticking. Cool on wire rack.

KIPFEL

Steps:

• In a medium mixing bowl cut butter into flour until mixture resembles coarse crumbs.
• Stir in the 1/4 cup sugar.
• Make a well in the center.
• Combine egg yolks and sour cream; add to flour mixture and stir until mixture forms a ball.
• Divide dough in half, and keep one half of the dough tightly covered.
• On a lightly floured surface, roll the other half of dough to 1/16" thickness, and cut into 4" rounds.
• For filling, beat egg whites slightly.
• Add ground nuts, the 1/2 cup sugar, lemon juice& the 3/4 tsp cinnamon.
• Spread a rounded teaspoon of filling onto each round to within 1/4" of edge.
• Roll up jelly-roll style; with seam sides down, press ends with tines of a fork to seal.
• Place on ungreased cookie sheets with seam sides down.
• Bake at 375°F for 10-12 minutes or until lightly browned.
• Transfer cookies to wire rack to cool completely.
• Sprinkle with a mixture of powdered sugar& cinnamon.

GERMAN KIPFELS

Steps:

• Preheat oven to 350°F.
• Put flour on counter.
• Make hole in the middle to put other ingredients.
• Add yeast, water, salt, vanilla, sugar, eggs, baking powder and butter to middle of flour.
• Knead dough until all ingredients are mixed. (Alternatively, use Kitchenaid with paddle blade to combine ingredients. First cream together butter and sugar; add eggs and vanilla; whisk together dry ingredients and add to wet alternating with water.).
• Roll a fourth of the dough out on to the counter to 1/8" thickiness (Make sure the dough is rolled very thin).
• Cut dough into 3x3 inch squares using a pizza cutter.
• Put 5 chocolate chips in the middle.
• Roll dough from corner. Cookie should look like a crescent roll. Make sure to pinch the dough together so they don't unroll when cooking.
• Place on parchment-lined baking sheet. Bake in the oven for 10-12 minutes.
• Let cool for ~10 minutes.
• Roll in powdered sugar using a zip lock bag.
• Put cookies in container/ziplock and store in the freezer for best taste.