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 Vanillie Kipferl (Viennese Crescents)
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3262 Posts

Posted - 12/06/2005 :  9:09:57 PM  Show Profile Send WendyB a Private Message
On request, I'd like to share my mother's recipe (with her permission) for Vanillie Kipferl (Viennese Crescents).

1 cup shortening
4 Tablespoons powdered sugar
1 Tablespoon cold water
2 teaspoons vanilla
2 cups sifted flour
1 cup chopped pecans

Cream shortening and sugar. Add water, vanilla, flour, nuts. Roll into Kipferl (crescents). Place on ungreased cookie sheet. Bake at 325 degrees for 15 minutes. Roll in powdered sugar.

Season's Greetings!

Knit to your heart's delight.

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1292 Posts

Posted - 12/07/2005 :  06:23:55 AM  Show Profile  Send Sher a Yahoo! Message Send Sher a Private Message
Thank you WendyB!! They sound much like my "Russian Tea Cake Cookies but mine are rolled into balls. They are unbeliveably delicious!
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Gabber Extraordinaire

583 Posts

Posted - 12/07/2005 :  08:23:11 AM  Show Profile  Send Eleanor a Yahoo! Message Send Eleanor a Private Message
Hi Wendy: I see you posted the recipe for the Viennese Crescents. They "sound" delicious, but not the ones I was thinking of that my Mom used to make. They were made with cream cheese, butter, flour (I guess), and that's all I can remember. She used to roll up little balls (before or after refrigering the dough) and than roll out the little balls, spread on some filling, roll them up and shape into the crecsent shapes. I guess that unbelievably delicious recipe is "gone" forever.
Thanks again for your Mom's recipe.
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15375 Posts

Posted - 12/07/2005 :  09:26:58 AM  Show Profile Send mokey a Private Message
A very Central/European biscuit indeed! The ones we make are similar but we use butter, vanilla sugar, and ground hazelnuts.

"An injustice anywhere is a threat to justice everywhere." Martin Luther King Jr.
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Gabber Extraordinaire

457 Posts

Posted - 12/07/2005 :  11:13:11 AM  Show Profile Send griffsmom a Private Message
My grandmother made these every Christmas when I was a little girl, and of course, I had the honor of helping her. I've never been much for nuts in my food, but I love these cookies. Our family's heritage is German (among other things) and we called these cookies "Kieflies" (pronounced "Kee-flees").

My grandmother passed on in 1997, but I continue to make these cookies every Christmas in her memory and am teaching my 5 y/o DS to make them. I love reading her writing on the recipe card each year. It makes me feel close to her again and brings up those wonderful childhood memories.


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"Measure wealth, not by the things you have, but by the things you have for which you would not take money." ~ Unknown
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Knit kitty
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1383 Posts

Posted - 12/07/2005 :  11:57:54 AM  Show Profile Send Knit kitty a Private Message
How interesting! We call these Sand Tarts. I have an Austrian recipe called Vanillekipfeln (in actual German) that calls for butter, sugar, flour, and ground almonds. The cookies are dusted with powdered sugar after cooling. Isn't it neat how such similarly named cookies have such a wide variety of ingredients?


"Nothing, why?"
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