Kifli (hungarian Walnut Cookies)
Unsifted all-purpose flour
Butter or margarine
Egg yolks, slightly beaten
Shelled walnuts (about 5
Make dough: in a large bowl, place the flour and the butter. Using a
pastry blender or two knives, cut the butter into the flour until the
mixture resembles coarse crumbs. Add the egg yolks and sour cream;
stir with a fork until combined.
Turn the dough out onto a lightly floured board or pastry cloth.
Knead the dough with your hands until it is smooth and can be shaped
into a ball. If dough is too sticky, knead in more flour. If desired,
wrap dough in plastic wrap and refrigerate.
Make filling: in a medium-sized bowl, place the ground walnuts,
granulated sugar, milk and almond extract. Using a wooden spoon, stir
in walnut mixture until ingredients are thoroughly combined. Prehead
oven to 400F. Grease baking sheets with solid vegetable shortening.
To shape Kifli: divide the dough into quarters; wrap three of the
quarters separately in plastic wrap and set aside. On a lightly
floured surface, roll out the remaining quarter of the dough to a 15"
x 12" rectangle that is 1/8" thick.
Using a pastry wheel, cut the rectangle of dough into 3-inch squares.
Place a heaping teaspoon of the walnut filling in the center of each
square; bring one corner of the dough over the filling to the
opposite corner; pinch edges together.
Place Kifli on baking sheets; brush with the beaten egg. Bake for 10
minutes or until cookies are golden brown. Remove from the baking
sheet. Fill the bottom of a pie place with confectioners' sugar. Roll
Kifli in the sugar. Let cool on wire racks. Repeat steps with the
remaining three quarters of dough.
From: McCall's Cooking School: Desserts/Cookies From: Stephanie Da