Kifli Hungarian Walnut Cookies Recipe

-----DOUGH----- 4 3/4 c Unsifted all-purpose flour

2 c Butter or margarine

4 lg Egg yolks, slightly beaten

1 c Sour cream

-----FILLING----- 1 1/4 lb Shelled walnuts (about 5

Cups), 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. 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