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Sunday, December 4, 2011

Kristine's Grandmother's Hungarian Cookie Recipe

Over at the Food Network it's "12 Days of Cookie" time again and they're already four cookies in with Paula's Loaded Oatmeal Cookies and Alton's Ginger Snaps. I'm not nearly that ambitious. Over the years I've focused my holiday baking to one or two crowd-pleasing desserts and that's it. (Pillsbury Peanut Blossoms and Oatmeal Cookies, in case you're interested.) Every once in awhile, though, I come across a cookie that just begs to be added to the repertoire.
Kristine's Grandmother's Hungarian Cookies have just made the cut.
These unbelievably rich cookies are called Kifli (Key-flea) and bear a passing resemblance to rugelach with their cream cheese pastry base. If you're looking for something different to contribute to a holiday cookie exchange, try these. Be sure to bake enough to enjoy yourself.

Preheat oven to 350 degrees.

3 cups flour
1/2 pound butter (unsalted)
1/2 pound cream cheese
1 jar Lekvar (Hungarian) Prune Butter
Powdered sugar

If you can't find the prune butter, substitute apricot or raspberry preserves.

Mix flour, margarine and cream cheese thoroughly.  Pinch off dough and mold into 50 little balls about the diameter of a 50-cent piece.  Refrigerate overnight. 

Roll balls out on powered sugared board.  Put a small dollop of Lekvar or preserves on each.  Fold each over to make a crescent and pinch closed.  Bake at 350 degrees for 20-25 minutes. 

Kristine's grandmother uses margarine instead of butter but I go for the full monty,


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