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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Butter Kiffles Recipe

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This recipe for Butter Kiffles is from Hunt and Wagner Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Blend like pie dough:

1/2 lb. butter
2 to 2 1/2 c. flour
1/2 pint sour cream
Jam
1 egg
Directions:
Directions:
Mix in 1/2 pt. sour cream. Cover dough with flour and store at least four hours, refrigerated and, covered. Take dough from the refrigerator 45 min. to 1 hour before rolling out. Roll to 1/4" thick, fold in quarters and roll again. Repeat 3 times. Cut the dough in circles about 2" round. Cut smaller circles from center of half the dough, and put pierced circles on top of whole circles. Put jam in the center of each kiffle, put on ungreased cookie sheet. Glaze dough with beaten whole egg. Refrigerate for 20 min. or more. Bake at 425ºF to start, reduce heat to 375º when you put the cookie sheets in. Bake approximately 15 min. Sprinkle with powdered sugar after taking from oven.
For cookie sheets:

Roll dough as above, place on cookie sheet. Cut remaining dough in 1/4" strips, form lattice over bottom dough spread with jam. Press edges together. Bake at 450º for 10 min., reduce to 375º, bake for 25 min. more.

 

 

 

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