"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

Keiflies Recipe

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This recipe for Keiflies, by , is from The Westwinds Cookie Exchange Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rosemary Horne
Added: Friday, January 28, 2005


1 lb butter
12 egg yolks
6 C flour
1 C half and half
14 egg whites (room temperature)
1 1/2 boxes confectioners sugar
3 lbs walnuts or pecans chopped fine

Mix butter and flour, add egg yolks, mix well. Add half and half until dough falls off hands. Make into balls. Refrigerate at least 2 hours. Roll out very thin and fill with filling ( about 1 t.)
Remember the filling will rise, do not overfill. Ross out all the balls before mixing the filling as the filling will separate.
Filling: Beat egg whites until stiff (spoon will stand up) then add nuts, mix well and then add the XXX sugar. Bake at 400 degrees for 15 minutes. Roll in xxx sugar while warm. Makes 15 dozen. They can be frozen and need no defrosting to eat.

Number Of Servings:
15 dozen




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