How about some more Christmas Cookies, hmm?
It’s week 12 of the 12 weeks of Christmas cookies and I decided to go with a cookie that I found in my mom’s old recipe folder dated from December 2004.
I remember her coming home one day and talking about these delicious cookies called kifle that one of the other teachers brought in to school one day. (I can’t for the life of me remember whose recipe they were how typical of me to remember more about cookies than people.) I think they are an Eastern European Christmas cookie but I don’t quite know for sure. I do know that my mom raved about how fantastic they were and told us that she was going to make them as soon as she got the recipe from her friend.
I don’t know why I have such a vivid memory of her baking these cookies. Maybe because she hardly baked. Maybe because she talked up these cookies so much that I was more than excited to taste them. Maybe it was the way that she indulged in them and savoured them like each bite was worth a million dollars.
I might go out on a limb and say that these were her favourite cookies. But I can’t be sure. I never got the chance to ask her.
Kifle with Hazelnut Liqueur
The original recipe called for brandy or rye in the filling but I used Frangelico instead to play up the nuttiness of the cookie. Feel free to use brandy or rye if you so desire.
makes about 30
2 c flour
1/2 lb. butter
1 egg yolk
3/4 c full fat sour cream
icing sugar for finishing
Combine the flour and butter together in a mixer until fluffy. Add the egg yolk and sour cream and mix by hand until it comes together into a soft dough.
Divide dough into 3 parts, sprinkle each part with a bit of flour, wrap in plastic, and refrigerate for at least one hour. Meanwhile, prepare the nut filling.
1/2 c ground walnuts
1 egg white
1/2 c sugar
1 t vanilla
1 shot of hazelnut liqueur, such as Frangelico (or brandy or rye)
Stir the ingredients together in a small bowl until well combined. Set aside until ready to use.
Preheat the oven to 325F.
On a well floured surface, roll out one third of the dough to about 4” wide and whatever length will give you a 1/8” thickness. Using a sharp knife or pizza cutter, cut the dough into isosceles triangles with a base of about 2”-2.5”. Re-roll any excess dough and repeat.
Just like this cool drawing:
Spread about 1 teaspoon of the nut filling onto each triangle and roll like a croissant.
Place on greased cookie sheet about an inch apart and bake 20?30 minutes or until a very light golden colour.
Roll in or dust generously with icing sugar.
This recipe is part of the 12 Weeks of Christmas Cookies.
Week 11: Pumpkin Raisin Muffin Bars
Week 10: Momofuku Chocolate Chocolate Cookies
Week 9: Flaky Butter Tarts
Week 8: Lime Curd Sablés
Week 7: Thomas Keller Chocolate Chip Cookies
Week 6: Macaroons
Week 5: Wildberry Dream Cookies
Week 4: Speculaas: Dutch Spice Cookies
Week 3: Poppy Seed Filling
Week 2: Cinnamon Bun Cookies
Week 1: Soft & Pillowy Coconut Frosted Cookies