Schokokipferl | Chocolate Crescent Cookies

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Schokokipferl | Chocolate Crescent Cookies

These Schokokipferl are tender chocolate crescent cookies made with butter, cocoa powder, and ground nuts, then coated in powdered sugar for a festive holiday cookie.

Course Cookies

Cuisine European

Prep Time 15

Cook Time 15

Chilling time 45

Total Time 1 15

Servings cookies

Calories 74kcal

Author Beth Neels

Cost $8

Equipment

Ingredients

1 cup minus 2 tablespoons unsalted butter
½ Cup Caster Sugar
1-2 egg yolks
2 Cups minus 1 tablespoon all-purpose flour
⅓ cup Cocoa powder
1 Cup walnuts

For the dredge

½ Cup powdered sugar
2 Teaspoons Vanilla sugar

US Customary - Metric

Instructions

For the Dough

Cream the butter in your electric mixer bowl until light and fluffy. Scrape the sides of the bowl.
1 cup minus 2 tablespoons unsalted butter
Add the caster sugar, then cream until it is light and fluffy. Add the eggs and mix them in.
½ Cup Caster Sugar, 2 Teaspoons Vanilla sugar, 1-2 egg yolks
Blend in the flour and cocoa powder, gradually. Scrape the bowl and ensure all the flour is incorporated.
2 Cups minus 1 tablespoon all-purpose flour, ⅓ cup Cocoa powder
Blend in the nuts gradually. Scrape the bowl and ensure all the nuts are incorporated.
1 Cup walnuts
Chill the dough for at least 45 minutes or overnight.

How to Roll the Dough

Preheat the oven to 350°F.
We like to weigh the dough so that all of the cookies are a uniform size. Ours weighed 13 grams which was perfect.
Form the dough into balls. Roll the balls against your work surface with your fingertips to form a rope. Then, shape the dough into a crescent shape.
Place the crescents about ¾ inch apart on an ungreased cookie sheet.
Bake 12–15 minutes, until the cookies are set and firm around the edges. Let them cool slightly.
Mix the powdered sugar and vanilla sugar on a plate. Remove the cookies from the baking sheet. Roll them in the powdered sugar while they are still warm.
½ Cup powdered sugar
Place a sheet of waxed paper on the counter. Add a cooling rack on top of the paper (this makes for easy cleanup.) Place the powdered sugar-rolled cookies onto the cooling rack to cool completely

Notes

Use vanilla sugar and powdered vanilla in this recipe for better flavor. If you can't find vanilla sugar and don't have time to make it, just omit it.

To Store: Package the cookies in airtight containers. Use rolled-up waxed paper to fill any open spaces in the container and a sheet between the layers of cookies. You can refrigerate for about a week.

To Freeze: For longer storage, freeze them for about a month. They are good long after that, but the powdered sugar will soak into the cookie, and it won’t look as pretty.

Nutrition