Vanilias kifli
Source of Recipe
First published in Chatelaine's 12/2001 issue
List of Ingredients
3/4 cup (175 mL) unsalted butter, at room temperature
1/2 cup (125 mL) granulated sugar
2 egg yolks
1 tsp (5 mL) vanilla
2 cups (500 mL) all-purpose flour
1/4 cup (50 mL) vanilla sugar, about 3 (.28-oz/8-g) pkgs
2 (1-oz/30-g) squares bittersweet or semi-sweet chocolate
1 tbsp (15 mL) unsalted butter
Recipe
1. In a large bowl, using an electric mixer, beat 3/4 cup (175 mL) butter with granulated sugar until light and fluffy. Beat in yolks and vanilla until blended. Using a wooden spoon, gradually mix in flour just until blended. Turn dough out onto a counter and knead just until combined. Form into a ball and cover with a bowl. Let stand at room temperature for 2 hours.
2. Preheat oven to 375F (190C). Roll about 1 tablespoon (15 mL) dough in palms of your hands to form a rope about 3-1/2x 1/2 inches (9x1 cm). Bend rope to form a crescent. Repeat with remaining dough, placing on ungreased baking sheets, about 2 inches (5 cm) apart.
3. Bake in centre of 375F (190C) oven until cookies are set, from 8 to 10 minutes. Bottom of cookies should be light golden. Immediately remove to a rack to cool for 5 minutes. Place vanilla sugar in a shallow dish. While cookies are still warm, roll in sugar. Cool cookies completely on a rack.
4. Meanwhile, in a small microwave-safe bowl, microwave chocolate with 1 tablespoon (15 mL) butter on medium, stirring halfway through, until almost melted, about 3 minutes. Remove and stir until smooth. Or in a small saucepan set over low heat, melt chocolate with butter, stirring often. When cookies are cool, dip tips of each cookie into melted chocolate, then place cookies on waxed paper until chocolate is set. Store in an airtight container between sheets of waxed paper in a cool place or refrigerate up to 2 weeks or freeze up to 3 months.
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