Walnut Icebox Kipfels
Delight in the buttery, nutty perfection of Walnut Icebox Kipfels, a classic cookie recipe that’s as elegant as it is easy to make. These crescent-shaped treats boast a tender, melt-in-your-mouth texture thanks to a rich dough infused with ground walnuts and finished with a generous dusting of powdered sugar. The icebox technique makes these cookies a dream for advance preparation—refrigerate the dough overnight, slice, and shape when you're ready to bake. Crisp and golden around the edges, these kipfels are perfect for holiday celebrations, teatime indulgence, or gifting. With minimal ingredients and simple steps, they’re a timeless addition to your repertoire of homemade baked goods.
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Recipe Information
Ingredients
- 226 grams Unsalted butter
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 250 grams All-purpose flour
- 100 grams Ground walnuts
- 50 grams Powdered sugar (for dusting)
Instructions
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract until fully incorporated.
Gradually add the all-purpose flour, mixing on low speed until just combined. Avoid overmixing to keep the dough tender.
Gently fold in the ground walnuts until evenly distributed throughout the dough.
Divide the dough into two equal portions. Shape each portion into a log approximately 1.5 inches (4 cm) in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours or until firm. For best results, chill overnight.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Remove the logs from the refrigerator. Slice the dough into 0.25-inch (0.6 cm) thick rounds. Take each round and gently shape it into a crescent by rolling and slightly curving the ends inward.
Place the crescents onto the prepared baking sheets, spacing them at least 1 inch (2.5 cm) apart.
Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Rotate the baking sheets halfway through baking for even cooking.
Remove from the oven and allow the kipfels to cool on the baking sheets for 5 minutes. While still warm, dust them generously with powdered sugar.
Transfer to a wire rack to cool completely. Store the cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Nutrition Facts
Calories |
3798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.4 g | 335% | |
| Saturated Fat | 119.5 g | 598% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 39 mg | 2% | |
| Total Carbohydrate | 355.0 g | 129% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 153.7 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 766 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
