"What is food to one man may be fierce poison to others."
Servings: 13 dozen
* 1 batch vanilla kipferl Dough (recipe below)
* Vanilla Powdered Sugar (recipe below)
* All-Purpose Flour
Gadgets needed: Large baking sheet, parchment paper
Preheat oven to 350 degrees.
1. Divide dough into thirds. Transfer one third to lightly floured work surface, replace remainder in fridge until you're ready to work with it. Cut working dough into approx 1-inch squares; gather up a handful and knead this briefly on work surface to soften.
2. Using lightly floured hands (dip in flour, then clap off excess), roll dough into a 12 inch rope (about 3/8-inch in diameter). Cut into 3/4-inch lengths; roll segments into small round balls.
3. Arrange about 1/2-inch apart on a parchment paper-lined baking sheet.
4. Bake on center rack of oven 8-9 min until edges begin to brown slightly (do not over-bake). Let cool on baking sheet 1-2 min, then, while still warm, carefully toss cookies in vanilla-flavored powdered sugar to coat entire surface (I put the powdered sugar in a paper bag, add the cookies and lightly shake).
5. Transfer to separate (cool, not warm) baking sheet to cool completely. Store in a covered container at room temperature.
* This very soft dough should be kept cool while working with it for as long as possible for ease of handling and successful results. Use only enough flour as needed to be able to roll and handle the dough without it sticking to the work surface.
Vanilla Kipferl Dough
* 4 sticks (1 lb) unsalted butter
* 1 cup plus 1 Tbsp Powdered Sugar (un-sifted)
* pinch of salt
* 1 tsp ground cinnamon
* 1 large egg yolk
* 1 Tbsp plus 1 tsp pure vanilla extract
* 3 cups plus 2 Tbsp (16 oz) all-purpose flour
* 3/4 cup finely ground nuts (slivered almonds or chopped hazelnuts)
Gadget Needed: Electric Mixer
1. Cream butter, powdered sugar, salt and cinnamon on MEDIUM until combined, scraping bowl and paddle as needed.
2. Add egg yolk and vanilla extract. Mix to combine.
3. Stop mixer; add flour and nuts. Mix on LOW just until flour and nuts are combined.
4. Transfer dough to a lightly floured surface; form into rectangle about 1/2-inch thick. Dough will be soft. Wrap with plastic wrap; refrigerate at least 3 hours or overnight.
* Dough can be frozen for up to 2 months. Be sure to wrap well and date. Thaw frozen dough overnight in refrigerator.
Serving: 2-3 cups
* 1 Whole vanilla bean pod, split in half lengthwise
* 2-3 cups powdered or granulated sugar
1. Split vanilla pod in half lengthwise. Scrape seeds out with the tip of a paring knife; reserve seeds for other uses (see tip).
2. Bury empty pod in container of sugar (either powdered or granulated). Store covered at room temp 1 week before first use of sugar.
* Vanilla seeds can be used to flavor sauces, icings, etc.
* Tip: Replenish sugar as needed to keep vanilla sugar on hand. It is delicious in coffee or tea, use to top muffins, french toast, etc. Refresh pod as needed. Dried-up pods can be ground with spice grinder and added back to sugar container.
"One cannot think well, love well, sleep well, if one has not dined well."
Until tomorrow: Go Ahead and Indulge!