Kipferl: clearly they don’t have to be perfectly formed to taste good.
These cookies are very popular at Christmas time: my son’s class made them to hand out to the parents at their Christmas program, and my Austrian friend gave me a box of kipferl that she’d made as a Christmas present. This is her recipe, in fact.
200g (7 oz) cold butter
75g (3 oz) icing sugar
Between 1 1/2t to 1T vanilla sugar*
250g (9 oz) cake flour
100g (4 oz) poppy seeds
pinch of salt
1 egg yolk
icing sugar for dusting
1. Cream the butter, icing sugar, and vanilla sugar until pale and fluffy.
2. Combine the flour, poppy seeds, cinnamon, and salt and add to the butter mixture in three batches, thoroughly combining after each addition.
3. Add the egg yolk and mix until combined. Cover bowl with plastic wrap and let dough rest in refrigerator for 1 hour.
4. Preheat oven to 180C (350 F). Divide the dough and roll it into finger-thick sticks, then cut the sticks to a length of 3 cm (about 1 1/4″). Form the sticks into crescents and place on baking sheets lined with baking paper.
“Finger-thick sticks” cut into a length of 1 1/4″, then formed into a crescent.
5. Bake for 10-15 minutes (when the edges are brown and the curved part starts to brown). Take them out of the oven, let cool slightly, and then sift icing sugar over the cookies.
*The original recipe calls for 1 1/2t vanilla sugar, but my friend said she used 1T instead. I made mine with 1 1/2t and could taste the difference. I prefer my friend’s version with more sugar but my kids gobbled up the ones that I made, so I guess it’s to taste.