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Mom's Kieflies

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Mom's Kieflies
2010-01-14 Desserts
5 39

Sour cream and egg yolks help make the base of this dough moist and flavorful. The addition of the walnut filling makes these cookies simple yet delectable.

  • Servings: about 16 dozen


4 cups Unsifted Flour
2 cups Butter
4 Egg Yolks, reserve whites
1 cup Sour Cream
1¼ lb Shelled Walnuts
1 cup Granulated Sugar
½ cup Milk
1 Tbsp Almond Extract
Powdered Sugar



Place flour in large bowl. Blend in butter until mixture resembles course crumbs. Add egg yolks and sour cream then stir until combined. Turn out on a floured surface and knead until dough is smooth and can be shaped into a ball. If too sticky, knead in more flour.


Place nuts into a blender and blend until very fine. Add sugar, milk and almond extract then blend well. Preheat oven to 400 degrees.


On a floured surface, roll out dough to about 1/8 inch thick. With a pastry wheel or pizza cutter, cut into 1 1/2 inch squares. Place 1/2 teaspoon filling into center of each square. Roll dough over filling diagonally and form into a crescent shape. Place on a greased cookie sheet and brush with beaten egg whites. Bake for 12 minutes or until golden brown. Roll in powdered sugar.