Ah, Kiffles—a classic holiday treat! These are delicate, crescent-shaped cookies often filled with jam or nuts, making them a perfect Christmas tradition. Here’s a detailed guide:
🎄 Kiffles: A Christmas Tradition
Ingredients (Makes ~24 cookies)
Dough:
- 1 cup (225g) unsalted butter, softened
- 2/3 cup (85g) powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 1/4 cups (280g) all-purpose flour
Filling (choose one or mix & match):
- 1/2 cup apricot, raspberry, or plum jam
- OR 1/2 cup ground walnuts or pecans + 2 tablespoons sugar
- Optional: a pinch of cinnamon for nut filling
Finishing:
- Powdered sugar for dusting
Instructions
1️⃣ Make the Dough
- In a bowl, cream together butter and powdered sugar until light and fluffy.
- Mix in vanilla and salt.
- Gradually add flour and knead until it forms a smooth dough.
- Wrap in plastic wrap and chill for 1 hour.
2️⃣ Prepare the Filling
- Jam filling: Stir jam until smooth.
- Nut filling: Mix ground nuts, sugar, and cinnamon.
- Roll into small logs or balls for easy assembly.
3️⃣ Shape the Kiffles
- Preheat oven to 350°F (175°C).
- Divide dough into small balls (~1 inch).
- Flatten each ball slightly and place a small amount of filling in the center.
- Roll dough into crescent shapes, tucking ends underneath.
4️⃣ Bake
- Place on a parchment-lined baking sheet.
- Bake 12–15 minutes until edges are lightly golden.
5️⃣ Finish & Serve
- Let cookies cool slightly, then dust generously with powdered sugar.
- Store in an airtight container—they keep for 1–2 weeks.
💡 Tips for Perfect Kiffles
- Keep dough cold—it’s easier to shape and prevents cracking.
- Don’t overfill, or the cookies may burst while baking.
- You can glaze with a thin icing instead of powdered sugar for a shiny finish.
✨ Fun Tradition:
Kiffles originated in Hungary and Austria and became a staple in North American Christmas baking, especially in families with European heritage. They’re often passed down generation to generation—a sweet holiday memory!
If you want, I can make a “quick 30-minute Kiffles shortcut” that still tastes traditional but skips chilling the dough.
Do you want me to do that?
