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Kiffles with Nut Filling - Kiffles
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a Hungarian cookie

Martha Purdy

  • Cookies:
  • 4 egg yokes
  • 4 cups (950 ml) flour, all purpose
  • 1 tsp (5 ml) salt
  • 2 tsp (10 ml) sugar
  • 1 cup (225 ml) butter
  • 1 yeast cake dissolved in 1 cup (225 ml) sour cream
  • Nut Filling:
  • 1 lb (.5 kg). ground walnuts
  • 1/2 cup (125 ml) sugar
  • 2 to 3 beaten egg whites, just enough to hold nuts together
  • Nut Filling:
  • Combine 1 lb (.5 kg). ground walnuts with 1/2 cup (125 ml) sugar.
  • Add 2 to 3 beaten egg whites, just enough to hold nuts together.
  • Reserve.
  • Cookies:
  • Mix flour, salt and sugar together.
  • Add butter and mix like pie dough.
  • Add egg yokes and sour cream mixture; mix well.
  • Shape dough like a meatloaf; wrap and refrigerate overnight.
  • The next day, working with small sections of the dough (keep rest cold), roll out as thinly as possible, at least 1/8 inch (Use a mixture of powdered confectioners sugar and flour on surface).
  • Cut out diamond shapes, 2 to 3 inches square.
  • Assembly:
  • Place a scant tsp of filling on center of each diamond.
  • Roll from one corner to another corner; shape into crescent.
  • Bake on top rack of oven at 375 degrees (200 C.) for 10 to 15 minutes or until lightly browned.
  • WATCH them carefully so they do not burn.

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