Food

German Kipfels

This is my Grandma Schatz’s cookie recipe she made when she worked at a bakery in Germany before WWII. She moved to the US after the war and passed this cherished recipe on to her children and grandchildren.

Make dough

Combine flour, yeast, water, salt, vanilla, sugar, eggs, baking powder and butter by kneading by hand or in a Kitchenaid  mixer. Grandma always did this by hand, adding all the ingredients into a heap of flour and kneading by hand.

I’m a fan of modern technology and use my Kitchenaid with the paddle blade. First cream together the butter and sugar. Then mix in the eggs and vanilla. Whisk together the dry ingredients, weighing out the flour (750 g) for consistency. Then add dry ingredients to the wet ingredients alternating with water. This always gives me a perfectly mixed dough.

Chill dough for ~30 minutes to make it easier to work with.

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Roll out dough

Roll a portion of the dough (~one fourth) out on to the counter to 1/8″ thickness. You want it to be very thin to ensure the cookies aren’t cakey. Be sure to keep the remaining dough in the fridge between batches.

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Cut dough into squares

Trim dough to a square – or as close to a square. I very rarely get them exactly into a perfect square 🙂

Cut dough into 3×3 inch squares using a pizza/dough cutter. I use my fondant mat to make it easier to get even squares.

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Add chocolate chips

Place 3+ chocolate chips in the middle of reach square. More is always better 🙂

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Roll into crescent shape

Roll dough from a corner. Cookie should look like a crescent roll. Make sure to pinch the dough together so they don’t unroll when cooking.

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Bake

Place on parchment-lined baking sheet. Bake in the oven for 10-12 minutes. Let cool for ~10 minutes.

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Roll in Powdered Sugar

Make sure cookies are completely cool then roll in powdered sugar using a zip lock bag.

Transfer cookies into a container/ziplock and store in the freezer for best taste. Grandma always had cookies in the freezer ready for all us ravenous grandkids 🙂

Print Recipe
German Kipfels
This is my Grandma's cookie recipe she made when she worked at a bakery in Germany before WWII. She moved to the US after the war and passed this cherished recipe on to her children and grandchildren.
Course Cookies, Dessert
Cuisine German
Prep Time 45 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
Course Cookies, Dessert
Cuisine German
Prep Time 45 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat oven to 350°F.
  2. Put flour on counter.
  3. Make hole in the middle to put other ingredients.
  4. Add yeast, water, salt, vanilla, sugar, eggs, baking powder and butter to middle of flour.
  5. Knead dough until all ingredients are mixed. (Alternatively, use Kitchenaid with paddle blade to combine ingredients. First cream together butter and sugar; add eggs and vanilla; whisk together dry ingredients and add to wet alternating with water).
  6. Chill dough for ~30 minutes to make it easier to work with. Chill dough between batches.
  7. Roll a fourth of the dough out on to the counter to 1/8" thickiness (Make sure the dough is rolled very thin).
  8. Cut dough into 3x3 inch squares using a pizza/dough cutter.
  9. Put 3+ chocolate chips in the middle.
  10. Roll dough from corner. Cookie should look like a crescent roll. Make sure to pinch the dough together so they don't unroll when cooking.
  11. Place on parchment-lined baking sheet. Bake in the oven for 10-12 minutes.
  12. Let cool for ~10 minutes.
  13. Roll in powdered sugar using a ziplock bag.
  14. Put cookies in container/ziplock and store in the freezer for best taste.
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1 Comment

  • Reply Grandma’s Cinnamon Swirl Bread – Perfuzion March 12, 2017 at 4:26 pm

    […] Grandma, many of which can live on through her German baking. This cinnamon swirl bread and her German Kipfels are two I will always cherish. I like to keep kipfles and this bread in the freezer just like […]

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    Food

    German Kipfels

    Print Recipe
    German Kipfels
    This is my Grandma's cookie recipe she made when she worked at a bakery in Germany before WWII. She moved to the US after the war and passed this cherished recipe on to her children and grandchildren.
    Course Cookies, Dessert
    Cuisine German
    Prep Time 45 minutes
    Cook Time 10 minutes
    Servings
    cookies
    Ingredients
    Course Cookies, Dessert
    Cuisine German
    Prep Time 45 minutes
    Cook Time 10 minutes
    Servings
    cookies
    Ingredients
    Instructions
    1. Preheat oven to 350°F.
    2. Put flour on counter.
    3. Make hole in the middle to put other ingredients.
    4. Add yeast, water, salt, vanilla, sugar, eggs, baking powder and butter to middle of flour.
    5. Knead dough until all ingredients are mixed. (Alternatively, use Kitchenaid with paddle blade to combine ingredients. First cream together butter and sugar; add eggs and vanilla; whisk together dry ingredients and add to wet alternating with water).
    6. Chill dough for ~30 minutes to make it easier to work with. Chill dough between batches.
    7. Roll a fourth of the dough out on to the counter to 1/8" thickiness (Make sure the dough is rolled very thin).
    8. Cut dough into 3x3 inch squares using a pizza/dough cutter.
    9. Put 3+ chocolate chips in the middle.
    10. Roll dough from corner. Cookie should look like a crescent roll. Make sure to pinch the dough together so they don't unroll when cooking.
    11. Place on parchment-lined baking sheet. Bake in the oven for 10-12 minutes.
    12. Let cool for ~10 minutes.
    13. Roll in powdered sugar using a ziplock bag.
    14. Put cookies in container/ziplock and store in the freezer for best taste.
    Share this Recipe
    Previous Post Next Post

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