HUNGARIAN KIFFLES
This is the real deal, direct from my Hungarian descendants. These yummy, delicate cookies are just the right amount of sweetness and are absolutely addicting! Simple ingredients, but do take some work, but well worth it! Always a holiday favorite!
Provided by Rach
Categories World Cuisine Recipes European Eastern European Hungarian
Time 8h25m
Yield 36
Number Of Ingredients 6
Steps:
- Beat butter and cream cheese in the bowl of a stand mixer until pale yellow and creamy. Gradually add 2 cups flour to butter mixture until the dough is too thick for the mixer. Stir remaining 2 cups flour into the butter mixture by hand and knead until dough falls off hands easily. Roll dough into a ball, place in bowl, cover with plastic wrap, and chill in the refrigerator for 8 hours or overnight.
- Preheat oven to 375 degrees F (190 degrees C).
- Stir walnuts and sugar together in a bowl. Pour milk into walnut mixture and stir to form a paste.
- Turn dough onto a floured work surface and roll to desired thickness. Cut dough into 2-inch squares. Place about 1 teaspoon walnut filling in the center of each square. Roll the dough from 1 corner to the other corner around the walnut filling and transfer to a baking sheet.
- Bake in the preheated oven until light brown, 10 to 15 minutes.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 18.3 g, Cholesterol 41.1 mg, Fat 23 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 10.1 g, Sodium 110.8 mg, Sugar 6 g
WALNUT ICEBOX KIPFELS
These cookies are time consuming to make. My grandmother and mother have been making them for Christmas for years. Every year after I make them I swear I won't go through the trouble again but then everyone tells me they are their favorite and I feel guilty. Although these started out as Christmas cookies, in my family they have also become Ramadan cookies. First because everyone likes them and second because of their crescent shape.
Provided by Cookie16
Categories Dessert
Time P1DT2h
Yield 48 cookies
Number Of Ingredients 10
Steps:
- MAKE THE DOUGH - NIGHT BEFORE.
- Mix milk, sugar and yeast. Let stand until it rises and thickens.
- Cut butter into 2 1/4 cups flour with mixer or pastry blender.
- Make well and add egg yolks and yeast mixture.
- Mix well and knead on floured board until smooth and not sticky.
- Divide dough evenly into 6 balls. Place in floured 9 x 12 pan, cover and refrigerate overnight. They should increase slightly in size.
- MAKE THE NUT FILLING - NIGHT BEFORE.
- Beat the egg whites until stiff.
- Add the nuts, 3/4 cups sugar and lemon juice. Mix well.
- Press the nut filling into a square pan, cover and refrigerate overnight.
- GETTING READY - NEXT DAY.
- Take the dough balls out of the refrigerator at least 4 hours before you will begin rolling them out.
- Take the nut filling out just before rolling the dough out. Cut the nut filling into 48 portions (6 x 8 rows) like you are cutting up bar cookies.
- Mix together remaining 1 cup of sugar and 2 tablespoons flour.
- Preheat oven to 350°F.
- Sprinkle work surface liberally with sugar/flour mixture to prevent dough from sticking.
- Roll one dough out to 10 inch circle.
- Using pizza cutter or knife, cut each circle into 8 slices (like a pizza).
- Put one nut portion at the large end of a slice; roll from large end to point, tucking in sides, forming a crescent. Trt to keep them pinched close so the filling doesn't leak out during baking.
- Place on ungreased cookie sheet with point on bottom. You can probably fit at least 16 cookies per tray.
- Continue until all dough is rolled and filled using plenty of sugar/flour mixture to prevent sticking.
- Bake at 350 degrees for 20 minutes or until dough is golden. Remove from oven and remove cookies from tray immediately to prevent sticking. Cool on wire rack.
BROWN SUGAR PEACH ICEBOX CAKE
This is a perfect get-ahead dessert. By using a shop-bought pound cake and tinned peaches, Ree puts the dish together in a matter of minutes, then refrigerates until it's time to serve.
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang.
- Slice the cake horizontally into 3 equal slices.
- Mix the peaches, preserves, salt and 3 tablespoons brown sugar in a bowl, then set aside.
- Add the heavy cream, remaining 3 tablespoons brown sugar and 2 tablespoons of the reserved peach juices to a bowl. Whip until firm peaks form.
- Place one slice of cake in the bottom of the lined pan and press to slightly flatten. Top with a third of the whipped cream and a thin layer of the peach mixture. Repeat the process 2 more times, saving the rest of the peaches to serve with the cake.
- Loosely cover with the overhanging plastic wrap and chill in the refrigerator for 3 to 4 hours. Cover and reserve any extra peach mixture for serving.
- To serve, carefully lift the cake from the pan using the plastic wrap, then discard the wrap. Place a few basil leaves over the top. Slice and serve with the reserved peaches spooned over the top.
CRUSHED WALNUT ICEBOX COOKIES
History in the Baking. This cookie is very good. its a shortbread cookie but better it was my bosses kirks favorite cookie
Provided by Dienia B.
Categories Dessert
Time P1DT5m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Mix brown sugar, butter, flour, and crushed walnuts together like a pie crust.
- Form into two rolls. Wrap and place in freezer until firm enough (sounds like an overnight in refrigerator cookie to me).
- Cut rolls into thin slices the same width.
- Bake at 350 degrees Fahrenheit for 5 minutes.
- After cookies are cooled, roll in sugar and crushed walnuts.
Nutrition Facts : Calories 138.7, Fat 9.3, SaturatedFat 5, Cholesterol 20.3, Sodium 56.5, Carbohydrate 12.7, Fiber 0.4, Sugar 4.5, Protein 1.5
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