Austrian Christmas Cookies

Here you find recipes for Vanillekipferl, Butterkeks and Rum/Whiskeykugeln, which are some typical Austrian Christmas Cookies. Happy baking!

https://www.youtube.com/watch?v=Q_cQQAj5AF0&feature=emb_imp_woyt

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Austrian Christmas Cookies

Author: Traditional, but not

Ingredients

Butterkeks / Butter Cookie

• 250 g flour
• 175 g cold butter
• 80 g powered sugar
• half an egg
• 8 g vanilla sugar
• lemon zest
• salt

Vanillekipferl

• 150 g flour
• 50 g ground walnuts
• 40 g ground almonds
• 50 g powered sugar
• 125 g cold butter
• Seeds of half a vanilla bean
• Half an egg yolk

Whisky- or Rumkugeln

• 40 g dark baking chocolate
• 50 g milk baking chocolate
• 20 g butter
• 100 g ground almonds
• 150-200 g lightly toasted almonds sticks
• 25 g powered sugar
• Half a shot of Whisky or Rum

Instructions

Butterkeks / Butter Cookie

1. Add flour, salt and butter to a bowl. Incorporate butter into flour with your hands until combined.
2. Tip out onto a floured work surface and mix in powered sugar and vanilla sugar.
3. Make a well in centre of dry mixture and add egg and lemon zest. Start to whisk egg with a fork, while add little bits of the dry mixture.
4. Once unable to use fork start to knead with hands.
5. Tip: Try to knead the dough quickly as the butter will start to melt with the heat from your hands and make it harder to work with.
6. Once your dough has come together and is smooth place it in a bowl, cover and let it rest in the fridge or a cool place for at least 30 minutes.
7. On a floured work surface roll dough out till it is about 2-3 mm thick and cut out any shapes you desire.
8. Once you cut out the shapes place them onto a baking sheet lined tray and into a 180 degree Celsius pre heated oven for around 10 minutes or until golden.
9. Let them cool down before storing them in a cookie container or eat them right away.

Vanillekipferl

1. Combine ground walnuts, almonds and flour in a bow.
2. Incorporate butter with your hands until combined.
3. Tip out mixture onto work surface and mix through powered sugar.
4. Mix together egg yolk and vanilla seeds.
5. Add egg mixture to the flour mixture and start needing to combine (add flour as needed to prevent sticking to work surface).
6. Once your dough has come together and is smooth place into a bowl, cover and let rest in the fridge or a cool place for at least 30 minutes.
7. Roll dough into a log and then cut into small pieces. Roll into log again and bend into half moon shapes ( please refer to video at the 7:40 minute mark for a more detailed explanation for shaping).
8. Once you shaped the half moons place onto a baking sheet lined tray and into a 180 degree Celsius pre heated oven for around 10 minutes or until golden.
9. Once removed from oven Immediately dust with powered sugar and vanilla sugar, then let cool completely on backing tray.

1. Melt chocolate in a double boiler.
2. Add butter to chocolate and whisk until butter has melted and combined.
3. Add remaining ingredients to chocolate mixture and combine with a spoon.
4. Form into balls about the size of a ping pong ball.
5. Cover and put in the fridge or a cool place for around 1 hour.
6. To finish balls melt a little bit of chocolate in a double boiler. Lightly toast the almonds sticks.
7. Place a little bit of melted chocolate in the palm of your hand and coat ball ist, then coat with almonds (please refer to video at the 10:40 minute mark for a more detailed explanation for finishing the balls).