Name: Polish Christmas Cookies (Kiflis) Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: Polish
Ingredients: 1 1/2 cups all-purpose flour; 1 stick unsalted cold butter, diced; 3 egg yolks (from medium size eggs); 1/4 cup sour cream; 3 egg whites (from medium size eggs); 1 1/2 cups sugar, divided; 1 1/2 cups walnuts, ground or finely chopped; 2 tablespoons all-purpose flour; 2 tablespoons sugar; 2 cups powdered sugar (for rolling after baking)

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Introduction

Polish Christmas Cookies, also known as kiflies, are delightful crescent-shaped treats filled with a sweet walnut filling. These buttery, tender cookies are perfect for holiday celebrations and are dusted with powdered sugar for a festive finish.

A silver oval tray filled with two layers of crescent-shaped pastries that are light golden brown and dusted generously with white powdered sugar, held by two woman's hands at the bottom corners. The tray sits on a white marbled textured surface with a white lace fabric partially visible on the right and a red plaid cloth with green accents on the upper left. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups flour
1 stick unsalted cold butter (diced)
3 egg yolks (from medium size eggs)
1/4 cup sour cream
3 egg whites (from medium size eggs)
1 1/2 cups sugar
1 1/2 cups walnuts (ground or finely chopped)
2 cups powdered sugar
2 tablespoons all-purpose flour (for coating)

Instructions

Step 1: Prepare the dough by blending the cold diced butter into the flour using a food processor or pastry blender until it resembles coarse crumbs.
Step 2: In a large bowl, mix the egg yolks with the sour cream until well combined.
Step 3: Add the flour and butter mixture to the egg yolk mixture. Blend and knead lightly until the dough comes together with a consistency similar to pie dough.
Step 4: Shape the dough into small walnut-sized balls, cover them, and refrigerate for at least one hour.
Step 5: For the filling, beat the egg whites until fluffy. Gradually add the sugar in thirds, beating until the mixture is stiff and glossy.
Step 6: Gently fold the ground or finely chopped walnuts into the beaten egg whites and sugar mixture.
Step 7: Mix together two tablespoons of flour and two tablespoons of sugar in a medium bowl. Remove half of the dough balls from the refrigerator and roll them in this flour and sugar mixture.
Step 8: Roll each coated dough ball into a thin circle using a small amount of the flour and sugar mixture to prevent sticking.
Step 9: Place a heaping teaspoon of the walnut filling onto each dough circle. Roll the dough up into a crescent shape and pinch the ends tightly. Place seam-side down on a parchment-lined or greased cookie sheet.
Step 10: Repeat the rolling and filling process with the remaining dough and filling.
Step 11: Preheat the oven to 350°F (175°C). Bake the kiflies for 12 to 15 minutes until lightly golden. Allow to cool slightly on the baking sheet.
Step 12: While still warm, roll the cookies in powdered sugar until fully coated.

Tips & Variations

For a different flavor, try substituting almonds or pecans for the walnuts in the filling.
Make sure the butter is cold when blending with the flour to achieve a tender, flaky dough.
Rolling the dough balls in the flour and sugar mixture helps prevent sticking and adds a slight crunch to the cookie surface.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them fresher longer, you can refrigerate for up to two weeks or freeze for up to three months. Reheat gently in a low oven if desired, then dust again with powdered sugar before serving.

How to Serve

A silver ornate oval tray filled with two layers of crescent-shaped pastries covered in a light dusting of white powdered sugar; the pastries are pale golden with a slightly flaky texture and are closely stacked on top of each other. The tray is held by two woman's hands at the sides, and there is a red plaid cloth folded nearby on a white marbled surface with a lace doily partially visible underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough or filling ahead of time?

Yes, the dough balls can be refrigerated for up to 24 hours before baking. The filling is best prepared fresh, but the egg white and nut mixture can be made a few hours in advance and kept covered in the refrigerator.

What if I don’t have a food processor?

You can use a pastry blender or two forks to cut the cold butter into the flour manually until it reaches a coarse, crumb-like texture. This will work just as well for the dough.