Recipe: Kifli Cookies (Hungarian)

These are excellent - this is a large recipe and when I was transcribing it, I was asking questions as I went along, and I asked if the recipe could be halved, and she said she had gotten the recipe from an old aunt, who said "don't halve the recipe, it doesn't come out right!" so - -

KIFLI COOKIES

7 cups flour
2 tsp. baking powder
3 Tbsp. powdered sugar
1 pkg. yeast dry yeast
1 lb. butter (4 sticks) softened
8 oz. sour cream
5 eggs
pinch salt
FILLING:
2 lbs. walnuts ground, but not too finely ground
1 c. sugar
enough milk added to make a paste (add a little at a time stirring until paste consistency)

375 degree F oven.

Dissolve yeast in sour cream (put sour cream in large bowl, sprinkle yeast on top, stir with spoon to incorporate). Add other ingredients and mix well.

Roll into walnut sized balls and refrigerate at least one hour, but better overnight. Layer the balls on a platter, or other large flat pan, stacked with plastic wrap between the layers. Cover with plastic wrap.

Roll each ball out into a small round on sugared board (the sugar must NOT be extra-fine, should be granulated). Cut into 3 pieces, pie-wedge style.

Put filling on each wedge, spread out a bit, roll up wide end first to narrow end. Curl ends to make "comma" shaped cookie. Bake at 375 degree oven for 12-15 minutes on foil or parchment paper. Slide cookies off immediately when removed from oven with spatula, or they will stick. Makes 15 dozen cookies.

This was a project for four neighborhood ladies who all were learning how to make them from the person whose recipe it was. More fun working together for so many cookies - then you can share the finished product!