Happy Cookie Friday! Normally I am baking classic vanilla crescent cookies for Christmas – it is one of my “must-do” bakes for the season along with cinnamon stars. Normally…. this year I decided to go for a different flavor…
Should be ok to test something new, right? As long as it does not become a habit and you forget to come back to the good ole stuff :P Vanilla crescent cookies are still the best! In this case here you can’t even see a difference – vanilla and ginger look exactly the same. You should warn people – from my experience, not everybody will be happy if they suddenly taste different. A friend of mine, for example, loooooves vanilla crescent cookies but hates ginger. When she was over for a coffee the other day, it almost happened – she was delighted to see the cookies and was about to eat one… I could warn her just in time :P
In my opinion, these cookies are a great variation of the classic ones with vanilla – the ginger is a good addition to the dough and you get a nice texture cause the pieces of ginger do not dissolve. Nice contrast to the crumbly cookie. Let’s see what the cookies will have inside next year – maybe orange, lemon or something completely different? Who knows… ;P
INGREDIENTS / ZUTATEN
For the dough:
3.5 oz. (100g) candied ginger
2 cups (260g) all-purpose flour
7 oz. (200g) butter
3.5 oz. (100g) blanched ground almonds
1/2 cup (70g) confectioner’s sugar
For the rolling:
1/2 cup (70g) confectioner’s sugar
2 tbsp. sugar
Für den Teig:
100g kandierter Ingwer
260g Mehl (Type 405)
200g Butter
100g blanchierte Mandeln, gemahlen
70g Puderzucker
Zum Wälzen:
70g Puderzucker
2 EL Zucker
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 350˚F (175°C). Line two baking sheets with baking parchment and set aside. Cut the dough in half and make a roll out of one of the pieces – put the rest back into the fridge. Cut off 20-23 pieces of the roll (I usually weight them, so I get the same sized crescents) and form into smaller rolls and form the crescents. Place on the baking sheet and bake for 10-11 minutes (bake only one baking sheet at a time) – while the first batch is baking, form the rest of the crescents with the remaining dough. The “Kipferl” should not get much of a color, just a bit – take out of the oven and leave on the baking sheet for 10 minutes (they are a bit fragile when coming out of the oven and need time to set).
3. Sift the confectioner’s sugar into a small bowl and mix with the sugar. Carefully roll the crescents in that mixture so they are covered completely and let cool down on a wire rack. Store in a tin box without any other Christmas cookies.
2. Den Ofen auf 175°C (350°F) vorheizen. Zwei Backbleche mit Backpapier auslegen und zur Seite stellen. Den Teig halbieren und aus einer Teighälfte eine Rolle formen – den Rest zurück in den Kühlschrank legen. Die Rolle in ca. 20-23 gleichgroße Stücke schneiden – ich wiege die Stückchen immer ab um gleichgroße Kipfel zu bekommen. Die Teigstückchen zu einer Rolle formen und dann in die Hörnchenform bringen und auf das Backblech legen. Wenn das erste Blech voll ist, für 10-11 Minuten backen und mit den restlichen Kipferl weitermachen. Die Kipferl sollten nur leicht Farbe bekommen haben – herausnehmen und auf dem Blech für 10 Minuten liegen lassen (sie sind am Anfang noch recht zerbrechlich).
3. Puderzucker in eine kleine Schüssel sieben und mit dem Zucker vermischen. Die etwas abgekühlten, aber noch warmen Kipfel vorsichtig darin wälzen und dann auf einem Kuchengitter komplett abkühlen lassen. In einer Blechdose ohne andere Plätzchen aufbewahren.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
PrintGinger Crescent Cookies
- Prep Time: 30
- Cook Time: 20
- Total Time: 120
- Yield: 45 1x
Description
Variation of the classic German Vanillekipferl (vanilla crescent cookie) – spicy and sweet ginger bring a lot of flavor to this traditional bake!
Ingredients
For the dough
- 3.5 oz. (100g) candied ginger
- 2 cups (260g) all-purpose flour
- 7 oz. (200g) butter
- 3.5 oz. (100g) blanched ground almonds
- 1/2 cup (70g) confectioner’s sugar
For the rolling
- 1/2 cup (70g) confectioner’s sugar
- 2 tbsp. sugar
Instructions
- Cut/Chop the candied ginger into very small pieces. In a large bowl mix flour with almonds and confectioner’s sugar. Add the candied ginger and mix. Add the butter in small pieces and knead until you get a nice, smooth dough. Wrap in plastic wrap and place in the fridge for about 1 hour.
- Preheat the oven to 350˚F (175°C). Line two baking sheets with baking parchment and set aside. Cut the dough in half and make a roll out of one of the pieces – put the rest back into the fridge. Cut off 20-23 pieces of the roll (I usually weight them, so I get the same sized crescents) and form into smaller rolls and form the crescents. Place on the baking sheet and bake for 10-11 minutes (bake only one baking sheet at a time) – while the first batch is baking, form the rest of the crescents with the remaining dough. The “kipferl” should not get much of a color, just a bit – take out of the oven and leave on the baking sheet for 10 minutes (they are a bit fragile when coming out of the oven and need time to set).
- Sift the confectioner’s sugar into a small bowl and mix with the sugar. Carefully roll the crescents in that mixture so they are covered completely and let cool down on a wire rack. Store in a tin box without any other christmas cookies.
Notes
- Enjoy baking!