No reviews yet

Ischler Krapferl W/ Chocolate Icing.. Filled Cookies

At a Glance

Prep: 30 minutes
Cook: 7 minutes
Total: 37 minutes
Servings: 2 dozen

Allergens

Wheat
Milk
Tree nuts

This is one of my Mom's (Austrian) recipes that she would make on Special Occasions and Christmas...she always stressed that the dough had to rolled very thin..I use a German Measuring cup.. have not converted.. we always used Red Currant Jelly for filling.. tried others.. but liked this the most.. There were never any left.. and I have to hide these from my boys.. sounds a little time consuming but well worth the trouble!

Hands-Free Mode Keep screen awake while cooking.

Hands-Free Mode Off

Equipment

Mixing bowl, rolling pin, small round cutter or water glass, baking sheet, small saucepan, stove, oven

Ingredients

150 g flour (Mehl)
120 g butter (1 stick plus 1 tblsp)
60 g sugar (Zucker)
60 g very finely ground nuts (Sago, you can use almonds or walnuts)
walnut halves
2 ounces unsweetened chocolate squares
1/4 cup water
2 tablespoons butter
1/2 teaspoon pure vanilla extract
2 cups powdered sugar

Instructions

Mix dough according to ingredients.
Not necessary to chill.
Nuts must be very fine or it will make it hard to roll out.
I separate dough in half or quarters to roll out.
Roll very thin like paper.
and use either a small water glass or biscut cutter to cut round discs.
bake in 350 degree oven until lightly browned-- While cookies are baking in a small pot on stove.
mix 2 sq of chocolate, 1/4 c water, vanilla and 2 tblsp of butter on low heat until melted.
remove from stove and add powdered sugar, mix well.
set aside.
When all cookies are baked and cooled.
fill with jelly of choice.
red currant seemed the best.
take one disc and spread jelly thinly.
place another on top, do this with all discs, then ice with Chocolate and top with Walnut Half.

Reviews, cook notes, and substitutions

No member notes yet. Public visitors can read notes here once members share them.