Kiffles, pronounced kee-flees, are a traditional Hungarian cookie that is like a small pastry that is lightly sweet with a filling of preserves.
Servings: 5 dozen cookies
- 2/3 cup cream cheese 1/3 pound, room temperature
- 2/3 cup unsalted butter room temperature
- 2 1/4 cups unbleached flour
- 1/8 teaspoon salt
- confectioner's sugar
- 16 ounces apricot preserves
- To make apricot filling place 16 ounces of apricot preserves in small pot. Bring to a boil over medium heat and simmer until thickened and reduced to about 2/3 cup.
- Place rack in top third of oven and preheat to 350°F.
- In large bowl of stand mixer, cream butter and cream cheese until fluffy. Stir in flour and salt. Place in refrigerator while working portions of dough.
- Clean a work surface, dust with confectioner's sugar. Roll a portion of dough 1/8" thick; cut into 2 inch squares.
- Place 1/2 teaspoon filling in center of each square. Fold one corner over and then other corner diagonal to first, use a little water and pinch together to seal. Place on ungreased baking pan.
- Bake approximately 15 minutes, until lightly golden. Remove to wire rack. Sift confectioner's sugar over cookies while still warm. Cool completely and store in a tightly sealed container or well wrapped plate.
Nut or prune filling also works well. Do not substitute low fat cream cheese, it won't work.