Holiday Kipferl Cookie

[nverland]

Holiday Kipferl Cookie
Total Time Prep: 30 min. + chilling Bake: 15 min. + cooling


Ingredients

2/3 cup blanched almonds
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
3/4 cup plus 2 tablespoons cold butter, cubed
3 large egg yolks
2 tablespoons cold water
1/2 cup chopped pecans, toasted
1/2 cup dried cranberries, chopped
Confectioners' sugar

Directions

Pulse almonds in a food processor until finely ground. Add flour, granulated sugar and salt; pulse until combined. Add butter; pulse until mixture resembles coarse crumbs. In a small bowl, whisk egg yolks and water. Add to almond butter mixture, and pulse until dough forms. Shape dough into a disk; wrap in plastic. Refrigerate until easy to handle, about 1 hour.
Preheat oven to 325°. Divide dough into fourths. On a lightly floured surface, roll each portion into an 8-in. circle. Sprinkle with pecans and cranberries; lightly press into dough. Cut each circle into 12 wedges. Roll up wedges from the wide end; place point side down 1 in. apart on greased baking sheets. Curve ends to form crescents.
Bake until lightly browned, 12-15 minutes. Carefully roll warm cookies in confectioners' sugar. Cool on wire racks. Sprinkle with additional confectioners' sugar. Store in an airtight container.

Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.