Kifli Cookies
Nutritional Info
- Servings Per Recipe: 72
- Amount Per Serving
- Calories: 62.4
- Total Fat: 4.0 g
- Cholesterol: 14.9 mg
- Sodium: 37.8 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 0.2 g
- Protein: 1.0 g
View full nutritional breakdown of Kifli Cookies calories by ingredient
Introduction
This is a traditional Hungarian cookie that my mother's family always makes around Christmas. There are three versions of the cookie usually made, but the base dough is the same. It is a rich, crisp cookie that is very distinctive and little trouble to make, though they do take some time. Freezes well. This is a traditional Hungarian cookie that my mother's family always makes around Christmas. There are three versions of the cookie usually made, but the base dough is the same. It is a rich, crisp cookie that is very distinctive and little trouble to make, though they do take some time. Freezes well.Number of Servings: 72
Ingredients
-
8 oz Neufatchel cheese (room temp)
2 egg yolks
1 cup butter
2.5 cups flour
1 tsp baking powder
1/2 cup walnuts, finely chopped
1/2 cup powdered sugar
optional:
1 cup preserves (low sugar)
Directions
---Beat cheese, yolks, and butter together until creamy. Mix in walnuts. In a separate bowl, mix together flour and baking powder. Add to cheese mixture and mix in until evenly blended.
---Preheat oven at 350. Prep second sheet of cookies while first sheet is baking.
=========
1. Crescent cookies:
Take a tablespoon of dough and roll into a length about two inches long. Shape into a crescent and place on greased cookie sheet. Place cookies about 1 inch apart.
---Bake about 12 minutes or until the cookie starts to barely brown at edges. Carefully remove from cookie sheet and cool on rack. When thoroughly cooled, dust with powdered sugar and sugar the bottom of cookies by lightly dusting a cookie sheet with powdered sugar and placing the cookies on the sugar.
===========
2. Boat cookies:
Take a tablespoon of dough and shape it into a ball (about the size of a large grape). Place each on greased cookie sheet about 1 inch apart and flatten just slightly. Use the tip of a finger or end of a handle to make as large an indention in the cookie as possible without going through to the bottom or breaking the rim of the "cup" in the dough. Pinch opposite ends of the cookie to make the "boat" shape. Fill the "boat" with preserves (about 1/2 tsp).
---Bake 12- 15 minutes or until tips of the boat and bottom edges are slightly browned. Remove and cool on rack. When cooled, dust with powdered sugar and sugar the bottom of the cookies.
===================
3. Pockets
Roll out dough to pastry thickness (about 1/8 inch) to a full 16" by 18" rectangle. Cut into 2" squares (7 cuts on the 16" side, 8 cuts on the 18" side). One at a time, take a square, and place each about 1 inch apart on greased cookie sheet. On each cookie, put about 1/2 tsp of preserves in the center of the dough. Fold over the dough to make a triangle over the preserves. Press to seal the sides and corners.
---Reduce oven temp to 325 (but still preheat at 350). Bake about 20 minutes or until cookies are lightly browned at tips and edges. Remove from cookie sheet and cool on rack. When cool, dust with powdered sugar and sugar the bottoms.
Note: For extra crispness or dryness, bake an extra 3-5 minutes or until light golden brown.
Number of Servings: 72
Recipe submitted by SparkPeople user WAIT4IT.
---Preheat oven at 350. Prep second sheet of cookies while first sheet is baking.
=========
1. Crescent cookies:
Take a tablespoon of dough and roll into a length about two inches long. Shape into a crescent and place on greased cookie sheet. Place cookies about 1 inch apart.
---Bake about 12 minutes or until the cookie starts to barely brown at edges. Carefully remove from cookie sheet and cool on rack. When thoroughly cooled, dust with powdered sugar and sugar the bottom of cookies by lightly dusting a cookie sheet with powdered sugar and placing the cookies on the sugar.
===========
2. Boat cookies:
Take a tablespoon of dough and shape it into a ball (about the size of a large grape). Place each on greased cookie sheet about 1 inch apart and flatten just slightly. Use the tip of a finger or end of a handle to make as large an indention in the cookie as possible without going through to the bottom or breaking the rim of the "cup" in the dough. Pinch opposite ends of the cookie to make the "boat" shape. Fill the "boat" with preserves (about 1/2 tsp).
---Bake 12- 15 minutes or until tips of the boat and bottom edges are slightly browned. Remove and cool on rack. When cooled, dust with powdered sugar and sugar the bottom of the cookies.
===================
3. Pockets
Roll out dough to pastry thickness (about 1/8 inch) to a full 16" by 18" rectangle. Cut into 2" squares (7 cuts on the 16" side, 8 cuts on the 18" side). One at a time, take a square, and place each about 1 inch apart on greased cookie sheet. On each cookie, put about 1/2 tsp of preserves in the center of the dough. Fold over the dough to make a triangle over the preserves. Press to seal the sides and corners.
---Reduce oven temp to 325 (but still preheat at 350). Bake about 20 minutes or until cookies are lightly browned at tips and edges. Remove from cookie sheet and cool on rack. When cool, dust with powdered sugar and sugar the bottoms.
Note: For extra crispness or dryness, bake an extra 3-5 minutes or until light golden brown.
Number of Servings: 72
Recipe submitted by SparkPeople user WAIT4IT.
Member Ratings For This Recipe
-
SUGARPUNK52
-
OUTOFIDEAS
-
CYNTHIAS50