The sweetest time of the year is right now and other then shopping for presents and decorating our houses it's high time to bake some cookies!! :) I love me a good spice cookie but when it comes to choosing my absolute favorite Christmas Cookie then this one here might very well be the thing for me: I go literally nuts (ha) for almond vanilla Kipferl, I just love that soft, almost sandy crunch they have, and don't even get me started about how buttery they are. Hmmm. This time I give the whole thing a subtle twist, subbing pecans for almonds and tangerine for vanilla. If you have some on hand you can also sub half the sugar with maple sugar...
Pecan Tangerine Kipferl
All Purpose Flour 2 cups
Butter 1 cup
Pecans 1 cup
Sugar 1/3 cup
Tangerine, organic 1
1/4 c. Granulated Sugar + 1/4 c. Confectioner's Sugar
- Preheat oven to 350 degrees F. Toast the pecans for about 10 minutes. Let them cool and ground them in a food processor. Decrease oven to 325 degrees F.
- Combine flour, 1/3 cup sugar, ground pecans and finely grated tangerine peel. Cut in butter with pastry blender (or just crumble it into the flour with the tip of your fingers), then quickly knead into a dough. Refrigerate for at least 30 minutes.
- Tear of pieces of dough the size of a shelled walnut, Shape each piece into a crescent and place on a with paper lined baking sheet.
- Bake in preheated oven until edges are golden brown, 8 to 10 minutes. Cool 1 minute and carefully roll in vanilla sugar mixture.