Kiflins with Vanilla Bean Sugar

Here is another great recipe for your holiday cookie baking pleasure! There are quite a few different recipes to make this type of cookie, but the general theme is a deliciously creamy butter cookie rolled in powdered sugar. These cookies are a winner in anyone's book - not healthy but, during the holidays, it is okay to splurge with a few!

Kiflins

For the Vanilla Sugar -
2 cups powdered sugar
1 vanilla bean, chopped

For the Dough -
2 cups slivered almonds
3 sticks unsalted butter, softened
1/2 cup sugar
pinch of salt
3 cups all-purpose flour

Directions:

1. Process the powdered sugar and vanilla bean in a food processor until the bean is completely ground; set sugar aside. (Vanilla sugar may be made up to 1 month ahead and stored in an airtight container. The flavor will deepen the longer it sits.)
2. Pulse almonds in a food processor until finely ground; do not over process. Transfer almonds to a bowl, then add butter, sugar, and salt. Cream with a mixer until blended
3. Add flour and mix just until combined. Chill for at least 30 minutes until it’s easy to mold.
4. Preheat oven to 350 °F; line two baking sheets with parchment paper (or spray with cooking spray).
5. Roll chilled dough into 1-inch balls, then mold each into a crescent shape. Arrange on prepared baking sheets, spacing 2 inches apart. Bake 12-14 minutes, or until cookies are just set and golden on the bottom.
6. Cool cookies on the pans for 5 minutes, then transfer to a rack to cool completely.
7. Roll cookies in vanilla sugar to coat.

*I haven't made these w/o the vanilla bean, but I'll bet they would be just as good if you didn't have the resources/time to include it!

This is one of the recipes I'll be teaching in my class next week. Very easy to create!