KIFFLES

Kiffles are originally from Hungary but are very popular in many American communities today.

2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 1/4 cups sugar, divided
2 eggs
1 1/4 cup canned apricot, poppy seed or prune filling - you can use jam
1 egg white
1 tsp water

In a medium bowl, whisk together the flour, baking powder and salt to combine.

In a large bowl, beat butter with electric mixer until creamy. Add 1/4 cup of the sugar and beat until fluffy. Add eggs, one at a time (mixture will look curdled). Add flour mixture and beat until combined.

Place dough on a large piece of plastic wrap, form into a triangle, and refrigerate 2 hours.

Preheat oven to 350 degrees.
Line baking sheets with parchment paper.

Place remaining cup of sugar in a shallow bowl.

Divide the dough into quarters. On a floured surface using a floured rolling pin, roll dough into squares 1/8-inch thick. Cut into 2 1/2-inch squares. Place 1 teaspoon filling on each square. Bring opposite corners in; pinch to seal.

Beat egg white with water; brush over formed cookies; roll in sugar. Place 2-inches apart on baking sheet.

Bake 10-12 minutes until lightly browned at edges. Remove to wire racks to cool.

Leftovers should be stored in an airtight container.

Yield: 48 cookies
Per 2 cookies: 220 calories, 8 g total fat (5 g saturated) 35 mg cholesterol, 80 mg sodium, 35 g carbs, 1 g fiber, 22 g sugar, 3 g protein

This recipe is from Kroger and this is a file photo.