Kiffles
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
Ingredients
COOKIES
- 2/3 cup cream cheese 1/3 pound, room temperature. Reduced fat will result in a dry dough.
- 2/3 cup unsalted butter room temperature
- 2 1/4 cups unbleached flour
- 1/8 teaspoon salt
- confectioner's sugar
FILLING
- 16 ounces apricot preserves
Instructions
FILLING
- 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.
COOKIES
- 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. If dough is dry, gradually add small amounts of whole milk until dough is uniform and can be rolled out easily. 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.
Notes
Nut or prune filling also works well.