evi's vanillekipferl

prep time:  tbd
cook time:  12 minutes per batch
servings:  10 dozen very small cookies

ingredients:
1/3 cup superfine sugar
1/3 cup ground almonds
1 cup unsalted butter - at room temperature
2 1/2 cups self-rising flour
pinch of salt
1/4 cup incing sugar

steps:
1.  mix the superfine sugar, almonds, butter, flour and salt together in a bowl with a wooden spoon or your hands.  let the dough chill in the refrigerator for 20 minutes.

2.  roll the dough into half-inch thick ropes and cut int quarter-inch thick slices.  shape each slice into a small crescent and place on ungreased cookie sheets.  they can be spaced close together as they do not expand.  let the cookies rest for half and hour.

3.  meanwhile, preheat the oven to 350 degrees.  bake the cookies for 12 minutes (until they're barely browned) rotating the trays after six minutes.  move the cookies to a wire rack and let cool for 10 minutes before sifting of the icing sugar.  allow the cookies to cool completely before eating.

note:  if you can't find self-rising flour, simply measure out one cup unbleached, all-purpose flour and remove 2 teaspoons.  add half a teaspoon salt and 1/2 teaspoon baking powder.

- good, july 2009