Judy's Kiffel Recipe

1 lb butter

12 oz cream cheese (full fat)

4 cups flour

Cream butter and cheese, add flour until thoroughly mixed,

shape into 4 balls, cover each with plastic wrap and refrigerate for 3 hours.

Make Filling:

Filling:

1 lb ground nuts ( I use walnuts)

1 1/2 cup confectioners sugar

1/2 cup milk

2 egg whites slightly beaten

Mix all ingredients until blended, put in fridge until dough is ready.

When dough is chilled roll each ball out on 10X sugar till about 1/8 inch thick, cut into circles about (3 inch diameter). Fill with teaspoon of nut filling placed on top third of dough circle. Fold dough over filling, then fold over again and crimp edges. Resembles a little burrito.

Bake in preheated 375 degree oven for about 14 minutes, just until the bottoms start to turn golden. I use parchment on my cookie sheets. They don't seem to burn for me when I do that.

Remove from oven, sift 10X sugar over while still hot. Cool and store.

INSIDE OUT ALMOND JOY MACAROONS

1 package (14 oz.) sweetened shredded coconut, divided

1/4 C. all purpose flour

1/4 C. sugar

1/4 C. light corn syrup

1/4 C. cream of coconut (such as Coco Casa or Coco Lopez -- DO NOT USE COCONUT MILK)

3 egg whites

2 T. unsalted butter, melted

1 t. vanilla extract

pinch of salt

32 chocolate 'kiss' candies with almonds, unwrapped

Mince 1 1/2 cups of the coconut in a food processor. (processing a portion of the coconut helps the dough hold together as it's shaped around the kisses) Transfer minced coconut to a bowl. Add the remaining coconut along with the other ingredients (except kisses). Mix gently with your hands until combined, then chill the dough for at least 1 hour and up to 24 hours.

Preheat oven to 350, line two baking sheets with parchment paper or coat with nonstick spray.

Shape a heaping tablespoon of dough around a chocolate kiss, enclosing the candy completely. Arrange cookies on prepared baking sheets, spacing 1" apart. Bake until firm and deep golden at the base and light golden on top, 16-18 minutes.

Let the macaroons cool on the pan for 5 minutes, then transfer to a rack.

Makes 32 cookies

Snowball Cookies

1 cup of butter

1/3 cup of sugar

2 tsp. of water

2 tsp of vanilla

2 cups of flour

1 cup of chopped nuts (I use pecans)

powdered sugar

Cream butter and sugar. Add vanilla and water. Mix well. Blend in flour and nuts. Gather dough together and wrap in cling wrap.

Chill four hours or overnight.

Shape into 48 equal size balls. Bake on un-greased cookie sheets, 325 degrees for 20 mins. (I’ll bake two sheets at a time – 24 cookies.)

Cool and roll in powdered sugar.

Black Forest Crinkle Cookies

Preheat oven to 350; line two baking sheets with parchment paper.

Whisk together:

3/4 cup all-purpose flour

3/4 cup sugar

3/4 tsp baking powder

1/4 tsp table salt

Melt 1/2 stick (4 Tbl) unsalted butter

Add to melted butter:

1/3 cup cocoa powder, whisking until smooth.

Stir in (fully blending in each one before adding the next one):

1 egg

1 tsp instant coffee granules dissolved in 2 Tbl hot water

1/2 tsp vanilla

Stir chocolate mixture into flour mixture just until combined.

Fold in:

1/3 cup semisweet chocolate chips

1/3 cup dried tart cherries

Shape into 2" balls and roll two times in powdered sugar (3/4 cup)

Place 2" apart on prepared baking sheets and bake for 12-14 minutes, or until cookies are cracked, yet still soft. Do not overbake. Let cookies cool on the pan for 5 minutes, then transfer to a rack.

Makes 2 dozen 3" cookies

Pecan Tassies

CRUST:

1 (3 oz. pkg. cream cheese

1 c. sifted all purpose flour

1 stick butter

For the crust, have all ingredients at room temperature. Mix together and chill for at least 2 hours. Pinch off dough and shape into two dozen 1 inch balls. Place balls in 1 3/4 inch ungreased muffin tins. With thumb, press dough against bottom and sides of tins. Set aside and mix filling.

FILLING:

1 egg, beaten

3/4 c. brown sugar, firmly packed

1 tbsp. soft butter

1 tbsp. vanilla

2/3 c. chopped pecans

For filling, mix all ingredients together. Fill each tassie 3/4 full. Bake at 325 degrees for 25 minutes. Cool on cake rack. To remove, run sharp knife around edge and lift out.

Chocolate Cherry Bars

* 1 cup (2 sticks) butter

* 3/4 cup cocoa or

* 2 cups sugar

* 4 eggs

* 1-1/2 cups plus 1/3 cup all-purpose flour, divided

* 1/3 cup chopped almonds

* 1 can (14 oz.) sweetened condensed milk (not evaporated milk)

* 1/2 teaspoon almond extract

* 1 cup Hershey Mini Kisses

* 1 cup chopped maraschino cherries, drained

Directions:

1. Heat oven to 350°F. Generously grease 13x9x2-inch baking pan.

2. Melt butter in large saucepan over low heat; stir in cocoa until smooth. Remove from heat. Add sugar, 3 eggs, 1-1/2 cups flour and almonds; mix well. Pour into prepared pan. Bake 20 minutes.

3. Meanwhile, whisk together remaining 1 egg, remaining 1/3 cup flour, sweetened condensed milk and almond extract. Pour over baked layer; sprinkle chocolates and cherries over top. Return to oven.

4. Bake 20 to 25 minutes or until set and edges are golden brown. Cool completely in pan on wire rack. Refrigerate until cold, 6 hours or overnight. Cut into bars. Cover; refrigerate leftover bars. About 48 bars.

Pecan Pie Squares

3 c. all purpose flour

1/4 c. plus 2 tbsp. sugar

3/4 c. butter, softened

3/4 tsp. salt

Heat oven to 350 degrees. Grease jelly roll pan (15 1/2 x 10 1/2 x 1 inch). Beat flour, sugar, butter and salt in large bowl on medium speed until crumbly. Press firmly in pan. Bake until light golden brown, about 20 minutes. Prepare filling.

FILLING:

4 eggs, slightly beaten

1 1/2 c. sugar

1 1/2 c. Karo light or dark corn syrup

3 tbsp. butter, melted

1 1/2 tsp. vanilla

2 1/2 c. chopped pecans

Mix all ingredients except pecans until well blended. Stir in pecans. Pour over baked layer and spread evenly. Bake until filling is set, about 25 minutes. Cool.

Insanity

I spent over $100 freaking dollars today on cookie shit. And I forgot some stuff. And I need to buy a few more cookie sheets and a few cooling racks too since I left all my crappy disgusting ones in Pennsylvania when I moved.

One Bowl Macaroons

Makes 4 dozen

1 (14 ounce) bag of sweetened coconut flakes

1 (14 ounce) can of sweetened condensed milk

2 tsp. vanilla

HEAT oven to 350°F.

MIX coconut, milk and vanilla in large bowl. Drop by heaping teaspoonfuls about 1-inch apart onto well-greased baking sheets (I use parchment paper instead).

BAKE 10 to 12 minutes or until golden brown. Remove from baking sheets after about 5 minutes cooling time. Cool completely on wire racks.

Xma$ Cookies

I will soon begin my yearly ritual of baking hundreds of cookies so that I can give them away. I've wanted to start since Saturday but I bought a bike and edited and designed a newsletter so I didn't have a lot of time. So here it is . . . Monday. And I still haven't started. I swear I'm gonna make one type a nite from now on.

But anyway . . .

Here are some pics from years gone by.

I'll post recipes and pics as I bake.