"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Grandma Herts' Kifling Cookies, by Shelley Herron, is from 150 Family Favorite Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 3/4 c. butter 1/2 c. ground almonds +6 tbsp. (2.5 oz. akg w/o skins) 4 c. flour 1 tsp. vanilla extract Powdered surgar (used to roll hot baked cookies in)
Melt butter. Mix dry ingredients except powdered sugar. Add melted butter to dry ingredients and mix well. Roll out mixture to 1/4 in. thick. cut into a crescent shape using a round cookied cutter. Bake until slightly golden brown (not sure of time). Roll hot cookies in powdered sugar and set aside to cool.
My great grandmother used to make these every Christmas. Not a Christmas goes by without one of us making them for the family to enjoy. They are so good!
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