Title: Kifli (hungarian walnut cookies)
 Categories: Cookies, Christmas, Hungarian
      Yield: 6 Dozen
 
MMMMM---------------------------DOUGH--------------------------------
  4 3/4 c  Unsifted all-purpose flour
      2 c  Butter or margarine
      4 lg Egg yolks, slightly beaten
      1 c  Sour cream

MMMMM--------------------------FILLING-------------------------------
  1 1/4 lb Shelled walnuts (about 5
           Cups), ground
      1 c  Granulated sugar
    1/2 c  Milk
      1 tb Almond extract

MMMMM---------------------------GLAZE--------------------------------
      1 lg Egg, beaten
           Confectioners' sugar
 
  Make dough: in a large bowl, place the flour and the butter. Using a
  pastry blender or two knives, cut the butter into the flour until the
  mixture resembles coarse crumbs. Add the egg yolks and sour cream;
  stir with a fork until combined.
  
  Turn the dough out onto a lightly floured board or pastry cloth.
  Knead the dough with your hands until it is smooth and can be shaped
  into a ball. If dough is too sticky, knead in more flour. If desired,
  wrap dough in plastic wrap and refrigerate.
  
  Make filling: in a medium-sized bowl, place the ground walnuts,
  granulated sugar, milk and almond extract. Using a wooden spoon, stir
  in walnut mixture until ingredients are thoroughly combined. Prehead
  oven to 400F. Grease baking sheets with solid vegetable shortening.
  
  To shape Kifli: divide the dough into quarters; wrap three of the
  quarters separately in plastic wrap and set aside. On a lightly
  floured surface, roll out the remaining quarter of the dough to a 15"
  x 12" rectangle that is 1/8" thick.
  
  Using a pastry wheel, cut the rectangle of dough into 3-inch squares.
  Place a heaping teaspoon of the walnut filling in the center of each
  square; bring one corner of the dough over the filling to the
  opposite corner; pinch edges together.
  
  Place Kifli on baking sheets; brush with the beaten egg. Bake for 10
  minutes or until cookies are golden brown. Remove from the baking
  sheet. Fill the bottom of a pie place with confectioners' sugar. Roll
  Kifli in the sugar.  Let cool on wire racks.  Repeat steps with the
  remaining three quarters of dough.
  
  From: McCall's Cooking School: Desserts/Cookies