Apologies in advance for any traditionalists scrutinizing these Rum Raisin Kipferl Cookies. Yes, the shape, although bent into half-moon shapes is disappointingly flat and not round like the classic Austrian vanilla crescent version.
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However, these cookies are completely addictive. Five seems to be the minimum amount consumed per person. For this reason, I gave most of them away. Consequently, I got alternately thanked and yelled at over the lure of these dreamy powdered sugar-covered morsels.
I don’t have a good theory of excuse for why these cookies did not hold their round shape during baking. The spread was real. I briefly stressed out over this fact until I tasted them. Then I forgot all about what they look like. This cookie is melt in your mouth fabulous.
These cookies are a cinch to throw together. However, be sure to soak the raisins in rum at least for three hours. I soak them overnight. Feel free to use a mix of different types of raisins. Both golden and dark varieties are a nice combination for this recipe.
The dough for this Rum Raisin Kipferl Cookies recipe contains both all-purpose flour and almond flour. Unsalted butter and powdered sugar round out the ingredients. The dough itself takes only a few minutes to crate. Roll out portions of the cookie dough into long ropes. Cut the ropes into two-inch pieces.
Bend into crescent shapes and place on parchment-lined baking sheets. Pinch the ends of each crescent. Bake and sprinkle with powdered sugar while the cookies are hot out of the oven.
This recipe makes six to seven dozen cookies. Enough for family and friends. Also, it’s a great recipe for a holiday cookie exchange.
Rum Raisin Kipferl
Ingredients
For the Cookies:
- 1 cup dark rum
- 3/4 raisins
- 1+1/2 cup all-purpose flour
- 1 cup almond flour
- 3/4 cup powdered sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter
For the coating:
- 1/4 cup powdered sugar
Instructions
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Add the raisins to the rum and soak for 3 hours or overnight.
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Drain and reserve the liquid.
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Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
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In a separate bowl, whisk together the all-purpose flour, almond flour, powdered sugar, and salt. Set aside.
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In a mixer, on medium-high speed, cream the butter. Turn the mixer down to a low speed and slowly add the dry ingredients until fully incorporated.
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Turn the mixer up to medium-high speed until a dough forms.
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Beat in 2-3 tablespoons of the rum. Use more or less to your taste but be careful not to make the dough too sticky. Add the rum-soaked raisins and mix until combined.
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Pinch off a portion of dough. Place the dough on a lightly powdered sugared work surface. Use both palms to roll the dough out into a long rope about an index finger thick.
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Use a sharp knife to divide the rope into 2+1/2 inch pieces.
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Place each piece on the parchment paper-lined baking sheet, bending the piece into a crescent shape and pinching the ends.
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Bake for 8-10 minutes or until the Kipferl starts to turn brown on the edges.
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Remove the pan from the oven and immediately sprinkle the Kipferl with powdered sugar.
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Use a spatula to transfer the Kipferl to a baking rack to cool completely.
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Plate and serve.
Like these Rum Raisin Kipferl Cookies? Also, try some of these other Christmas Kipferl recipes:
