Kiffling Cookies

Sweet, nutty, melt-in-your-mouth cookies with a touch of vanilla.

Servings: 3 dozen cookies

Cook Time: 3 days

Pair With: A sweet dessert wine.

Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor


1 lb butter, softened

1 cup blanched, slivered almonds

1/2 cup sugar

1 teaspoon vanilla

4 1/2 - 5 cups flour


Preheat your oven to 350 degrees. Cream the butter and sugar together. Process the almonds in a food process briefly into smaller pieces. Stir in the almonds and vanilla to the butter and sugar mixture. Add enough flour to make a stiff but still workable dough. Take walnut-sized pieces of dough and roll into small logs, then bend them into a crescent shape. Place them on a cookie sheet and bake for 45 minutes or until light golden brown. Let cool, then roll in powdered sugar. Store at room temperature in a sealed container for three days, then re-roll in powdered sugar. The kifflings will keep as long as a month in a sealed container.


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Chef's Notes:

The only cookie I know of that gets better and richer with time. Best about 2 weeks after baking them, these are gobbled up first at the holidays. Package in a decorative tin for a holiday gift that is always appreciated.