Vanille Krenzle (Cookies)
Anne Dreer, 13 Dec 2011
Sift the baking
powder into the flour; cut the butter into the flour and
work it in by hand until there are no more lumps.
Stir in the eggs and flavoring
Work it into smooth dough by
hand. It is easier to roll out if the dough is chilled
overnight or for several hours.
Roll it out and cut it into
shapes. Decorate with sprinkles or colored sugar before
baking. There is no need to brush with egg white.
Bake at 350° on greased
cookie sheets (I use parchment baking paper to line the
cookie sheets—no need to grease).
[Edited by Rose Mary Keller Hughes,
Recipe Coordinator. Published at DVHH
by Jody McKim Pharr,
13 Dec 2011]
31 Aug 2006
Comment: You need a food processor for this
Put your vanilla
pods in the mixer, blitz, scrape the sides, and
Add all the sugar and blitz for about 2 minutes.
Sieve the mixture into a bowl; return any lumps to
the food processor and blitz again. (You may want to
repeat this process if you want it really fine.)
result will be a slightly ashy colored mixture—now
that's real vanilla sugar!
Store it in an airtight container. It should last
you for ages.
Don't buy vanilla essence and don't buy ready made
vanilla sugar. It's so expensive you don't get much
and you can so easily make a much better version
yourself. You should use vanilla pods. Although the
pods are quite expensive, the recipe works out much
cheaper in the long run because of the amount you
Don't buy vanilla pods that are dry and hard—buy
them fat, sticky and squashy. What we want to do is
infuse the natural flavor of the vanilla pods into
the sugar. It is perfectly fine, and obviously
quicker, just to pop the pods in an airtight
container with the sugar; you will achieve a subtler
flavor. I really like this recipe though because you
get the maximum flavor from the pods.
[Edited by Rose Mary Keller Hughes, Recipe Coordinator.
Published at DVHH by Jody McKim Pharr,
31 Aug 2006]