*  Exported from  MasterCook  *

                     Kifli (Hungarian Walnut Cookies)

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.
 

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