Hope this information helps:

SOURCE: The Herald Palladium, Jane Ammeson

"Speaking of Christmas treats, in the same story I mentioned Lillyan Simko, who made a Hungarian cookie called keeflies. It was from a recipe she had learned from her Hungarian mother-in-law.

Now Mary Beth Weber of Benton Harbor has written in to say her Hungarian grandmother used to make the same cookies, but they were spelled kifli. A quick Internet search on both spellings showed that the cookies are spelled either way. I'm not sure which is the correct Hungarian spelling or if both are correct.

Mary Beth also gave another tip for people making kiflis-keeflies - instead of making your own filling, you can use the Solo brands, such as their apricot or prune fillings. They also have a great nut filling too.

I used to make kolacky, a Polish cookie, which is somewhat similar, the same way as kiflis, rolling out the dough, filling it and then shaping it. Then I came across a recipe where you just shaped the dough into small balls and filled the center with jams. It was so much easier.

I don't know if you can do the same with kiflis (forming into balls instead of rolling it out) - I haven't had a chance to try it yet because I'm been so busy getting ready for the holidays, but here is the kolacky recipe. If anyone tries making kiflis like this, I'd like to hear about it. I definitely will try doing so after Christmas and will let you know.

Kolacky
Makes 40 cookies

1 (8-ounce) package cream cheese, softened
1 cup margarine or butter
2 cups flour
1 and one half cups confectioner's sugar, divided
2 teaspoons baking powder
1 (12-ounce) can Solo brand dessert filling (any flavor)

In a large bowl, beat cream cheese and butter with an electric mixer at low speed until combined. Raise speed to high and beat until soft and fluffy, about one minute.

In another bowl, stir together flour, one-cup confectioners' sugar and the baking powder. Softly beat flour mixture into cream cheese mixture, beating until dough is smooth, about two minutes.

Shape dough into walnut sized balls and place, two inches apart, on ungreased cookie sheets. Press your thumb into each ball and spoon filling into indentation.

Bake in a preheated 350 F oven until the bottoms are slightly browned, about 12 to 15 minutes.

Remove cookies to a wire rack and cool completely. Dust tops of cookies with remaining one half-cup confectioners' sugar.

Recipelink.com Editor's note:
Kolaches with Poppy Seed Filling and Streusel Topping (with photos)

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