German cookie think called Kepfla?

I think you are talking about Vanilla Kipferl.

Omg, they are soooo good!

And quite easy to make acutally:

http://www.christmas-cookies.com/recipes/recipe249...

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I guess your dear Grandma means Vanille Kipferl (originated in Austria and very popular in Germany), here is an original Austrian recipe:

2 1/8 cups all-purpose flour

1 pinch salt

7/8 cup butter

1/2 cup confectioners' sugar

1 egg

3 teaspoons vanilla sugar

1 1/4 cups ground almonds

To Make Your Own Vanilla Sugar: Place 1 1/2 to 2 cups of sugar and place in pint jar. Put a clean vanilla bean in the jar, cover and shake well. Let stand for a few days, shaking the jar occasionally, before using the sugar. As you use the sugar, replace with fresh sugar.

In a large mixing bowl, combine the salt and the flour. Cut in the butter or margarine, and mix in with your hands.

Add the confectioners' sugar, the egg, the vanilla sugar, and the ground almonds to the flour mixture. Place the dough in the refrigerator for 30 minutes.

Divide the dough into several parts. Make rolls that are approximately 1 inch thick. Cut the rolls into 1 inch pieces, and bend the pieces into the shape of a semicircle ( just like a croissant). Place the kipferl on a baking tray, and leave them in the refrigerator for 15 minutes.

Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes. When done, remove kipferl carefully from the tray.

. While still warm, dip the kipferl in a mixture of confectioners' sugar and vanilla sugar.

Vanilla Kipferl

1 vanilla bean

2/3 cup blanched almonds

2 cups flour

1/2 cup sugar

1 large pinch of salt

3/4 cup plus 2 tablespoons softened unsalted butter, cut into slivers

2 egg yolks

vanilla sugar (see below) or powdered sugar

Cut open the vanilla bean and scrape out the

pith. Grind the amonds very fine. With a

large knife, blend together the almonds with

the flour sugar, salt, vanilla pith, and

butter, using a chopping motion, on a work

board. Add the egg yolk and knead to form a

dough. Chill, wrapped in plastic. Shape the

dough into a roll and cut into 50 equal

pieces. Preheat the oven to 375F. Form the pieces into small rolls with pointy tapering ends; bend these into crescents and place on ungreased baking sheets. Bake in the center of the oven until light brown, about 12 minutes. Dredge the crescents while still warm in vanilla sugar or powdered sugar. Reapply sugar after they cool (sift over the top inside their storage container).

To make vanilla sugar: Keep caster sugar and a vanilla bean in an air tight jar, after a few weeks the sugar will taste of vanilla.

1 cup softened unsalted butter

1 2/3 cups soft unbleached flour

1 pinch salt

1/2 cup sugar

1 teaspoon vanilla

2 cups pecans, finely chopped

3/4 cup powdered sugar (to roll)

Cream the butter and add the flour and salt, sugar and vanilla.

Add the pecans or other nuts, and mix well.

Wrap the dough in waxed paper and chill it until firm.

Divide the dough into 64 equal parts. Roll each part into finger or crescent-shaped lengths and place on a parchment-lined baking sheet.

Bake at 325°F for about 10 minutes. They should be firm, but not browned.

Sift the icing sugar into a wide, shallow bowl. Roll the cookies in the sugar while they are still warm.

Let the cookies cool, and store them in a covered tin. They are best when they have aged for several days.

hey good lookn, 1 of my best friends is a German baker, and I'll ask him just for you!!