The other week we were hanging out with our friends K. Adam and Emily, and K. Adam shared with us some delicious Italian cookies he had made. Their texture and almond flavor reminded me of my favorite German Christmas cookies, called “Vanillekipferl”. Maybe you’ve seen them or even had them before – they’re half moon-shaped cookies with somewhat crumbly dough, usually topped with powdered sugar (or “snow”).
Vanillekipferl have been a staple in my life for as long as I can remember, and every Christmas I would eat far too many of them. Every Christmas I would love to come home to my parents and eat my mom’s Vanillekipferl. But when I moved to the US and then COVID hit, gone was my ability to go home for Christmas – which is when I made them myself (or rather, with my then-girlfriend, now wife 😊) for the first time and asked my mom for the recipe. They were and still are my favorite Christmas cookies after all.
So as we were talking about the cookies the other week, K. Adam asked me for the recipe for Vanillekipferl, but all the instructions I had were in German, and also were missing some explanations that my mom had just told me in addition. This led me to think that I should write down this recipe, in English, with all the ingredients and amounts and temperatures translated too. To share them with others of course, but even to help myself when I make them here in the US – yay for the imperial system. 😂
So in this post I’m sharing with you my mom’s recipe for my favorite Vanillekipferl.