Vanillas Kifli Recipe
Yield: 30 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Butter, unsalted, at room temperature
1/2 cup: Sugar, granulated
2 each: Egg yolks,
1 tsp: Vanilla,
2 cup: Flour, all purpose
1/2 cup: Vanilla sugar, *
2 ounce: Chocolate, semi sweet, 60 g
Directions:
*Vanilla sugar is available in the baking section of most
supermarkets, in bulk food stores and baking supply stores. 1. Beat
butter with sugar in a large mixing bowl. Beat in yolks and vanilla.
Gradually beat in flour. Turn out onto counter and knead as you would
bread until well combined. Form into a ball, cover with a bowl and
let stand at room temperature for 2 hours. 2. Preheat oven to 375F.
To form the crescents, roll about 1 Tbsp of the dough in the palms of
your hands. Then continue rolling to form a rope about 3 inches long
and 1/2 inch thick. Bend rope to form crescent. Repeat with remaining
dough, placing on ungreased cookie sheets about 1 inch apart. Bake on
centre sheet of preheated oven for about 10 to 12 minutes. Cookies
should be white in colour. To prevent breaking, cool on cookie sheets
for 5 minutes. Then, while cookies are still warm, carefully roll in
vanilla sugar. Repeat with remaining cookies. Cool cookies
completely. 3. Meanwhile, melt chocolate in a double boiler set over
simmering water. When cookies are cool, dip tips of each cookie in
melted chocolate, then set on waxed paper to dry.
Source from luhu.jp
supermarkets, in bulk food stores and baking supply stores. 1. Beat
butter with sugar in a large mixing bowl. Beat in yolks and vanilla.
Gradually beat in flour. Turn out onto counter and knead as you would
bread until well combined. Form into a ball, cover with a bowl and
let stand at room temperature for 2 hours. 2. Preheat oven to 375F.
To form the crescents, roll about 1 Tbsp of the dough in the palms of
your hands. Then continue rolling to form a rope about 3 inches long
and 1/2 inch thick. Bend rope to form crescent. Repeat with remaining
dough, placing on ungreased cookie sheets about 1 inch apart. Bake on
centre sheet of preheated oven for about 10 to 12 minutes. Cookies
should be white in colour. To prevent breaking, cool on cookie sheets
for 5 minutes. Then, while cookies are still warm, carefully roll in
vanilla sugar. Repeat with remaining cookies. Cool cookies
completely. 3. Meanwhile, melt chocolate in a double boiler set over
simmering water. When cookies are cool, dip tips of each cookie in
melted chocolate, then set on waxed paper to dry.
Source from luhu.jp