Both of the kids take piano. Bryce has been taking it for 10 years and Lili for 8. Every year there are two piano recitals: one in the spring and one in the winter. Every student is asked to provide one dozen cookies for after recital refreshments. A few years ago my kids wanted to bring hot cocoa to the winter recital, so now it has become a tradition for us to bring in addition to cookies.
This year I wanted to bring one of the family's traditional holiday favorites, Vanilla Kipheren Crescents. I believe that just about every family has a version of this cookie. This one was handed down from my husband's family. My side of the family has one as well, but I have not been able to locate the recipe. Hopefully one day I'll come across it.
This is the first time I have had trouble trying one of the recipes that have been handed down, and I am not sure why. The dough turned out way too dry. We do live in a lot dryer climate than my mother-in-law did when she used to make these, so this may have contributed. Regardless, I did some troubleshooting and they turned out well. In fact, one of the parents at the piano recital commented about how much he liked them and that his mother made a similar cookie (thus supporting my belief:)).
Vanilla Kipheren Crescents
The original recipe is from my mother-in-law and it is a favorite. For some reason when I made it the dough was too dry to hold together. So, I researched similar recipes to see if I could get it to bind together better.
Original Recipe Ingredients:
2 3/4 cups cake flour
1 cup (1/2 lb) butter
1/4 cup granulated sugar
1 teaspoon vanilla
Vanilla powdered sugar *see below
Additional Ingredients for Recipe Update:
1/4 cup more granulated sugar
1 teaspoon more vanilla
2 egg yolks
1 tablespoon whole milk
Blanch almonds, grind. combine all ingredients and mix lightly together as for a pie crust with fingers or a with a pastry cutter into a light pastry dough. Let stan in refrigerator for 1/2-1 hour. Cut pieces off and shape into crescents. Bake on uncreased cookie sheet in a moderate oven (350°F) 10-15 minutes, until lightly browned. While warm roll in vanilla sugar. Makes 50-60 (I got about 30).
*Vanilla Sugar
Confectioner's sugar (powdered sugar)**, one vanilla bean, broken. Mix and let stand for one day before using.
**My mother-in-law did put an amount; I used about a cup and had a bit left over.
Recital Hot Cocoa
Every year the kids' piano teacher asks that we bring this to the holiday piano recital. It is always well received. This is also great for large holiday get togethers.
8 cups low-fat or 2% milk
3/4 cup cocoa powder
3/4 cup granulated sugar
1 1/2 cups hot water
1 teaspoon vanilla
1. Combine cocoa, sugar, and hot water in a medium size sauce pan. Stir and bring to a gentle boil. Continue to cook until sugar is dissolved. Remove from heat and add vanilla.
2. Transfer mixture to a 5-6 quart Crock-Pot, add milk and stir.
3. Cook on HIGH for 2 hours or Low for 4 hours, or until hot.
4. Pour into mugs and top with whipped cream or mini marshmallows. Peppermint sticks or candy canes make great stirrers and add a nice peppermint flavor. Sprinkles can be put on top of whipped cream, if using.
Happy Holidays from our family to yours!
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