Recipe By : McCall's Cooking School: Desserts/Cookies
Serving Size : 6 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough:
4 3/4 c Unsifted all-purpose flour
2 c Butter
4 lg Egg yolks -- slightly beaten
1 c Sour cream
Filling:
1 1/4 lb Shelled walnuts (about 5 c) --
- ground
1 c Granulated sugar
1/2 c Milk
1 tb Almond extract
Glaze:
1 lg Egg -- beaten
Confectioners' sugar
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. Preheat oven to
400 F. 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 15x12"
rectangle that is 1/8" thick.
Using a pastry wheel, cut the rectangle of dough into 3" squares.
Place a heaping ts 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.
