Grandma Nedostup's Leaf Lard Kiffles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Kiffle dough:
1 pound leaf lard, ground
3 1/4 to 3 1/2 cups flour (depending upon the size of eggs) See note below.
3 tablespoons baking powder
3 tablespoons sugar
1 tablespoon salt
5 eggs
Cold milk as needed
Nut filling:
2 pounds walnuts, ground
1 cup sugar
1 lemon, zested plus 1 teaspoon lemon juice (optional)
5 egg whites, beaten in stiff peaks
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Directions: |
Directions:Nut filling:
Mix ground nuts with sugar. Add lemon zest and 1 teaspoon of lemon juice. Fold in egg whites. Set aside.
Kiffle dough:
Grind leaf lard, add flour and rub between fingers. Combine the rest of the ingredients with flour and blend thoroughly.
Dust with flour and form into balls. Wrap with plastic wrap, let the dough rest and chill for 1 to 2 hours.
Roll out on dough board that has been dusted lightly with flour. Cut into small squares and fill.
Bake at 350 degrees for 12 to 15 minutes or until lightly golden. Leave cookies on the baking sheets for about 2 minutes, then transfer to wire racks. Cool and lightly dust with powdered sugar. |
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Personal
Notes: |
Personal
Notes: Grandma never measured, so the first time I made it I used 2 1/4 cups of flour. The second time I made it I used 2 1/2 cups. I never needed the milk to “thin out” the dough. I needed more flour to thicken the dough. The dough should be sticky, but workable to roll when dusted with flour. I did let the dough rest in the refrigerator for about 1 hour which made it easier to roll.
You can use other fillings such as apricot, poppyseed, and prune.
These are the best kiffles you will ever taste. The recipe was lost from her recipe box for many years and Janet Kukura (daughter of one of Grandma's friends from Shirley Rd.) gave the recipe to me 40 years after searching for it.
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