Kiflins
I too missed the original post, but here is a recipe that was handed down to me from my
great-grandmother. Where she got it, I couldn't even begin to tell you.
Kiflins
1 lb butter
1 lb margerine
9 cups flour
2 lbs almonds--about 3 cups chopped or slivered and crushed
1 1oz bottle of almond extract
4 tbsp pure vanilla
2 cups sugar
about 4 lbs powdered sugar
This recipe makes about 12 dozen cookies, but it is easily reduced in half.
Soften the butter and margerine and cream well. I usually put it in the mixer on
cream and then walk away for about 10 minutes setting up other things or cleaning up.
The butter mixture almost turns white and is very fluffy after creaming it.
Add the sugar, vanilla, almonds, and almond extract and mix well. Add about half of
the flour and mix well. Remove from the mixer bowl and place the batter in a large
(8 qt) bowl. Add the remaining flour one cup at a time mixing with your hands or a
heavy wooden spoon. This is a very thick dough--even thicker than chocolate chip
cookie dough--and the last two cups will probably have to be mixed in by hand. The
dough should be slightly oily, not dry, and pull away from the sides of the bowl.
To form the cookies: You can either make a ball about 1 1/2" in diameter--make
sure it is smooth with no cracks--or make a log about 2 1/2" long and 3/4"
thick. Pat down flat and form into a crescent, but don't make the tips of the
crescent sharp. They should be smooth and rounded. You can get about 30-35 of
the crescents on a large baking sheet. Do not oil the sheet, just wipe with clean
wax paper. Bake at 350 for 10 minutes. The top should be beige and the bottoms
should just be starting to turn golden. Remove from the oven and let sit on the
baking sheet for a few minutes as they are very soft and if you remove them right away
they tend to break.
Have ready two large baking pans with about 1 lbs of powdered sugar in each. Place
the hot cookies in one baking pan and cover with powdered sugar. Let them cool a
little bit in the powdered sugar. Remove them and place in the second baking pan and
gently roll in powdered sugar. When they are totally cool you can place them in a
plastic container with a tight seal and place the cookies in layers.
In between each layer sprinkle a little more
powdered sugar on top them place a sheet of wax paper in between each layer. These
freeze quite well and will keep for a year in the freezer if wrapped well without losing
flavor or texture.
You can also add about 2 shots of amaretto to the dough mixture and it won't change the
smooth texture. I even added 4-5 tsp of baking powder one time by mistake and they
simply came out great. This is a really forgiving recipe.
Hope you enjoy.
Diane M. Ferrell
dferrell@mail.uccs.edu
START BY DOING WHAT IS NECESSARY; THEN DO THE POSSIBLE; AND SUDDENLY YOU ARE DOING THE
IMPOSSIBLE. (St. Francis of Assisi)
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