Vanilin Kiflice (vanilla crescent cookies) are the real deal in the middle and eastern parts of Europe when it comes to the best christmas cookies to be found on the table each year:
That said, these are not just for Christmastime, we bake these Kiflice year-round. also known as roščići, these cookies are a shortbread-style of cookie made with the addition of nuts and a generous amount of vanilla sugar, so they are perfect to have ready to serve when unexpected guests arrive – as they store well in an airtight container.
Vanilla crescent cookies were originally from Vienna, Austria. In celebration of a victory over the Turkish empire, the locals created this pastry in the shape of the crescent moon found on the Turkish banner.
Kokosove kiflice fall into the group of “suvi kolaci” or shortbread style cookies that are on the drier side. Not the best way to describe a cookie, but think of it as a shortbread. You taste the butter for sure and the delicious aroma of coconut is present as you bite into the cookie itself, even before getting to taste it. Sometimes I like to add freshly grated lemon zest into the dough and the smell and taste of lemon combined with coconut is insane. In the winter months I leave it out but if I make these in the spring and summer I add it in for sure. It really is a game-changer.
Ingredients
- 300 g all-purpose flour (2 cups)
- 200 g butter, softened (14 tablespoons)
- 75 g white sugar (1/3 cup)
- 100 g ground walnuts (1/2 cup)
- 1 large egg white
- 10 g vanilla sugar (2 teaspoons)
- Pinch of salt
- Powdered sugar for dusting at the end
Instructions
- Place all of the ingredients in a large bowl and knead until combined
- Shape the mixture into one piece, and cover with plastic wrap and chill in the refrigerator for at least half an hour (this will make them crisper when they cook!)
- Take a small piece of the mixture, and using both hands, shape gently into a ‘U’ shape – this will take some practice, as the mixture is wet and a bit sticky. Try, try, and try again if you need
- Place the “U” shaped-crescents onto a parchment paper on a baking tray and bake in the heated oven 200°C (390°F) for 10-12 minutes or until the edges begin to turn golden
- Take out from the oven and let them cool completely before removing them from the tray
- Once the cookies have cooled, powder them in the icing sugar
- Stored in an airtight container in a cool, dry place, these cookies will keep for several weeks and are perfect for company, and are best served with a cup of tea or coffee
Notes
There is a cookie press in a similar shape, if you would prefer to use it you can.
As you can see in this recipe there is no egg yolk. If you wish to use an egg yolk you can add it to get a dough that is much easier to shape – but, the cookies will not be as light and mouthwatering
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