INGREDIENTS

INSTRUCTIONS

From: seb1@pamela.dr.att.com (sharon badian)  Date: 17 Apr 1995
07:46:17 -0600 This recipe is from Maida Heatter's  Book of Great
Cookies though my mother told me that it was pretty  darn close to my
grandmother's version. My grandmother called them  kifflee. Excuse my
spelling, but that's the Hungarian version. When  my mother was a
caterer, she would make mass quantities of these  delicious cookies.
They are a pain in the neck to make. The dough is  difficult to work
with. Don't even attempt it on a hot day. These  cookies freeze very
well.  In a large bowl of an electric mixer, cream the butter and cream
cheese together until completely blended and smooth. Beat in the salt
and on low speed, gradually add the flour. While beating in the  flour,
toward the end, the dough might start to run up the beaters.  If so,
the last of it may be stirred by hand. When the dough is  smooth, flour
your hands lightly and with your hands, form it into a  short, fat
roll. Cut the roll into 3 equal pieces. Form each piece  into a round
ball, flatten slightly, and wrap each individually in  plastic wrap or
wax paper. Refrigerate the balls of dough overnight.  When you are
ready to bake, prepare the following filling and then  adjust two racks
to divide the oven into thirds. Preheat the oven to  350 degrees. Cut
aluminum foil to fit cookie sheets.  Filling: Stir the sugar and
cinnamon together and set aside. Do not  mix the remaining ingredients.
Place one ball of dough on a floured pastry cloth. With a floured
rolling pin pound the dough firmly to soften it slightly. On the
floured cloth, with the floured rolling pin, roll out the dough,
turning it over occasion- ally into a 12" circle; don't worry about
slightly uneven edges.  With a pastry brush, brush the dough with 1 tbl
melted butter and  quickly before the cold dough hardens the butter,
sprinkle with 1/3  of the sugar/ cinnamon mixture. Then sprinkle with
1/3 of the  currants and 1/3 the nuts. With the rolling pin, roll over
the  filling to press it slightly into the dough.  With a long, sharp
knife, cut into 12 pie-shaped wedges. Roll each  wedge jelly roll
fashion, rolling from the outside toward the point.  Then place each
little roll, with the point down, 1" apart on the cut  aluminum foil.
Repeat with remaining dough and filling. Since some of the filling
will fall out while you are rolling up the horns, after preparing  each
third of dough, it will be necessary to clean up the pastry  cloth;
either shake it out or scrape with a dough scraper or wide  metal
spatula and then reflour it.  Glaze: In a small cup, with a fork, stir
the yolk and water just to  mix. With a pastry brush, brush the glaze
over the tops of the horns.  Slide a cookie sheet until each piece of
foil.  Bake two sheets at a time for about 30 minutes, until the horns
are  golden brown. Reverse the sheets top to bottom and front to back
once  during baking to insure even browning. If you bake one sheet at a
time, use the higher rack.  With a wide metal spatula, immediately
transfer the horns to racks to  cool.  A lot of trouble, but they are
irresistible! I had one friend bake  them because she loved my
grandmother's so much. She said it would be  a long time before she
went to that much trouble for cookies again.  Unfortunately, my
grandmother died 2 years ago and if I want them, I  have to bake them
myself. Sigh, I'm sure they won't be the same  either.
REC.FOOD.RECIPES ARCHIVES  /COOKIES  REFRIGERATE DOUGH OVERNIGHT  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 123
Calories From Fat: 75
Total Fat: 8.7g
Cholesterol: 21.3mg
Sodium: 57mg
Potassium: 69.4mg
Carbohydrates: 9.9g
Fiber: <1g
Sugar: 3.7g
Protein: 2.1g