Ah, Vanilla Kifli Cookies—delicate, crescent-shaped cookies with a melt-in-your-mouth texture and a subtle vanilla sweetness. They’re a classic in Hungarian and Central European baking, often dusted with powdered sugar. Here’s a detailed recipe:
Vanilla Kifli Cookies
Ingredients (makes ~24 cookies)
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1 cup (225 g) unsalted butter, softened
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½ cup (60 g) powdered sugar (plus extra for dusting)
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2 tsp vanilla extract
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2 cups (250 g) all-purpose flour
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¼ tsp salt
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Optional: ¼ cup finely chopped nuts (walnuts or almonds) for extra flavor
Instructions
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Preheat oven: 350°F (175°C). Line a baking sheet with parchment paper.
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Cream butter and sugar: In a bowl, beat butter and powdered sugar until light and fluffy.
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Add vanilla: Mix in vanilla extract until combined.
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Combine dry ingredients: In a separate bowl, whisk flour, salt, and nuts (if using).
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Make dough: Gradually add dry ingredients to the butter mixture, mixing until a soft dough forms.
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Shape cookies:
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Take small pieces (~1 tbsp) of dough.
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Roll into a small log, then curve into a crescent shape.
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Place on the prepared baking sheet about 1 inch apart.
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Bake: 12–15 minutes, until the edges are just lightly golden.
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Cool and dust: Let cookies cool slightly, then dust generously with powdered sugar while still slightly warm.
Tips for Perfect Kifli
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Soft butter ensures a tender dough.
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Don’t overbake—cookies should be lightly golden, not brown.
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Optional filling: Spread a thin layer of jam or nut paste inside before shaping for variation.
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Storage: Keep in an airtight container; they last up to 1–2 weeks and actually taste better after a day as flavors meld.
These cookies are light, buttery, and lightly sweet—perfect with tea or coffee.
If you want, I can also give a “Vanilla Kifli Cookies shortcut” that uses less chilling time and still keeps them perfectly tender—great for last-minute baking.