- 3/4 cup unsalted butter, softened
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 2 egg yolks
- 2 cups all-purpose flour
- 1/2 cup vanilla sugar
- 2 (1 ounce) squares semisweet chocolate, chopped
- Cream together the butter with the sugar in a large mixing bowl. Beat in egg yolks and vanilla. Gradually beat in flour.
- Turn into a ball, cover and let stand at room temperature for 2 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- 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 for about 10 to 12 minutes. Cookies should be white in color. Let cool on cookie sheets for 5 minutes to prevent breaking. Then, while cookies are still warm, carefully roll in vanilla sugar. (May be found in bulk food stores). Repeat with remaining cookies. Cool cookies completely.
- Melt chocolate in a double boiler set over low heat. When cookies are cool, dip tips of each cookie in melted chocolate, then set on waxed paper to dry.
10/02/2019
recipepes.com
vanilla kifli, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
