GRANDMA GOOD'S KEEFLIES
Steps:
- Mix flour and butter until crumbly. Do not overmix. There should be small pieces of butter in the flour. Mix egg yolks and sour cream. Add to flour and butter mixture. Do not overmix. Chill for 24 hours. Take a handful of chilled dough and roll into 1/4 inch thickness. Cut into triangles. Put a teaspoon of filling on each triangle of dough. Roll up like a jelly roll and curve into a crescent on ungreased baking sheet. Bake at 350 degrees until lightly browned, about 20 minutes. Sprinkle with powdered sugar.
KIFFLES
I started making these jam-filled half-moon cookies in college to keep me energized while I studied, and I still make them as a special treat for my friends every holiday. They are a bit labor-intensive, but very much worth the work.
Provided by NovelApproach
Categories Desserts Cookies Filled Cookie Recipes
Time 1h45m
Yield 24
Number Of Ingredients 5
Steps:
- Beat butter and cream cheese together in a bowl using an electric mixer until smooth and creamy. Stir 1/2 the flour into creamed butter mixture until incorporated; mix in remaining flour until dough is just combined. Refrigerate dough until chilled, at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Stir jam and cornstarch together in a small bowl until cornstarch is dissolved and jam is slightly thickened.
- Turn dough onto a floured work surface and roll into 1/4-inch thickness. Cut dough into 3-inch circles using a cookie cutter or the rim of a coffee mug. Spoon about 1 teaspoon jam down the center of each circle. Fold dough circles in half and crimp edges together using a fork. Arrange folded dough on the prepared baking sheet.
- Bake in the preheated oven until cookies are golden brown, about 15 minutes.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 21.6 g, Cholesterol 30.6 mg, Fat 11.1 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 6.9 g, Sodium 82.4 mg, Sugar 8.6 g
GRANDMA GOOD'S CHEERIO BARS
My grandma made these for years and came up with the recipe. I thought everyone made these but found out it was my grandma's recipe. They are SOOOOOOO goood!
Provided by mandikaake
Categories Bar Cookie
Time 15m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Mix Karo syrup and brown sugar together in heavy pan and cook just till it bubbles around edges.
- Take off heat and add pb and stir good. Add cheerios and stir good.
- Put in buttered 9x13 pan and press down real hard and even so they won't fall apart when you cut them. You can put in fridge to harden quickly or just let sit on the counter to cool.
Nutrition Facts : Calories 300.2, Fat 11.7, SaturatedFat 2.4, Sodium 190.8, Carbohydrate 46.6, Fiber 2.8, Sugar 24.9, Protein 7.1
KIFLIES
Erma Gassensmith was my son's fifth grade teacher. She got the recipe from watching her mother and measuring all the ingredients as her mother made the kieflies. Her mother immigrated from Hungary. "The trick to making beautiful, tender kieflies is to handle the dough as little, and as gently, as possible. Bake the kieflies as soon as you have filled a batch so that the dough does not become warm and limp. If you feel dough has become a bit warm after filling a cookie sheet, refrigerate for 15 minutes before baking." Erma Gassensmith.
Provided by Amanda2
Categories Dessert
Yield 85
Number Of Ingredients 10
Steps:
- Mix flour and butter until mixture is like cornmeal.
- Beat together sour cream, egg yolks, lemon rind and sugar, add to flour mixture.
- Knead the dough until smooth and elastic. Dough will have a satiny appearance and all the dough will come off your hands. Knead at least 20 minutes. The longer you work the dough the flakier the finished product will be. Do not cheat on kneading time.
- Pinch off pieces of dough no larger than a walnut and form into balls. Place balls side by side in a cake pan. Separate layers with wax paper. This should make about 85 balls.
- Cover tightly with aluminum foil and refrigerate overnight. (Dough balls may be frozen for up to 6 months. Freezing seems to make the dough even more tender when baked. Thaw in refrigerator overnight, not at room temperature.)
- Remove 1 dozen balls from the refrigerator at a time. If dough is too warm or too cold it is difficult to roll out. Roll each ball into a 4" circle. Circles will be tissue paper thin. Use as little flour as possible to keep dough from sticking to pastry board. It is best to make a mixture of 6 tablespoons flour and 2 tablespoons confectioners' sugar for sprinkling the board.
- Lay rolled out circles of pastry on a large tray just barely overlapping so they will not stick together. Use waxed paper between layers. When a dozen balls have been rolled, refrigerate the tray so dough does not become too soft. If this happens kieflies will not be attractive.
- It is easier to assemble if you roll out about 36 balls, fill and bake. All the balls may be rolled at one time, but keep pastry circles refrigerated until ready to fill. Work with only as many circles as will it an one cookie sheet at a time.
- To assemble kieflies, place a semi-heaping tablespoon of filling across the middle of each circle, but not quite to the edge. Fold 1/3 of the dough over filling, overlapping about half way; fold the remaining 1/3 of the dough so it overlaps the first 1/3. Use a gentle hand when overlapping the filling so that when it bakes the filling will have room to expand. Shape the rolls into crescents, using thumbs and fingers. When forming the crescents the edges might curl up slightly. Do not try to smooth out the dough. To do so would not allow the dough to expand and become flaky.
- Always place filled kieflies on a cool, ungreased cookie sheet. Bake no more than 1 sheet at a time. Preheat oven to 400 degrees, reduce heat to 375 degrees and bake 10 to 12 minutes or only until lightly browned.
- While kieflies are still warm generously coat with confectioners' sugar by sprinkling it through a small sieve or shaker.
- Filling; Beat egg whites until stiff peaks form. Gradually beat in confectioners' sugar and lemon juice. Use a spatula to fold in ground nuts until thoroughly blended. If filling seems a bit "weepy" add about 3 crushed graham crackers.
- NOTE Kieflies will keep up to a week if kept in a cool spot. DO NOT cover tightly.
- These kieflies freeze beautifully. They will thaw at room temperature (uncovered) in about 3 hours. Freshen with confectioners' sugar when ready to serve.
Nutrition Facts : Calories 100.5, Fat 6.4, SaturatedFat 2, Cholesterol 24.1, Sodium 22.2, Carbohydrate 9.8, Fiber 0.5, Sugar 5.5, Protein 1.9
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