Kifli (hungarian Walnut Cookies)

Faith, obviously, is not a mere matter of feeling. It cannot be, because one’s feelings in this kind of condition can be very changeable. A Christian is not meant to be dejected when everything goes wrong. He is told to “rejoice”. Feelings belong to happiness alone, rejoicing takes in something much bigger than feelings; and if faith were a matter of feelings only, then when things go wrong and feelings change, faith will go. But faith is not a matter of feelings only, faith takes up the whole man including his mind, his intellect and his understanding. It is response to truth.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains	Hungarian	Christmas, Cookies	6	Dozen

INGREDIENTS

4 3/4	c	Unsifted all-purpose flour
2	c	Butter or margarine
4		Egg yolks, slightly beaten
1	c	Sour cream
1 1/4	lb	Shelled walnuts, about 5
		Cups), ground
1	c	Granulated sugar
1/2	c	Milk
1	T	Almond extract
1		Egg, beaten
		Confectioners' sugar

INSTRUCTIONS

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.  Prehead  oven to 400F. 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 15"  x 12" rectangle that is 1/8" thick.  Using a pastry
wheel, cut the rectangle of dough into 3-inch squares.  Place a heaping
teaspoon 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.
From: McCall's Cooking School: Desserts/Cookies  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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