Easy Polish Cookies (alnut Kiflies)


Easy Polish Cookies

INGREDIENTS:

3 cups flour
1/2 pound (2 sticks) cold butter diced
6 egg yolks
1/2 cup sour cream

Filling

6 egg whites
1/2 pound powdered sugar
3 cups walnuts finely chopped
US Customary - Metric

DIRECTIONS:

In a large bowl, using a pastry blender, fork or a food processor, blend the butter into the flour creating a coarse, crumb-like consistency.
In a separate bowl, mix the egg yolks and sour cream. Add to flour mixture. Blend and knead lightly until mixture is like pie dough. Shape into small, walnut-sized balls and refrigerate overnight (makes about 52-56 balls).
Place egg whites in an airtight container and refrigerate.
The next day, beat the egg whites until stiff. Add powdered sugar and beat well. Stir in nuts and refrigerate.
To a medium bowl, add 2 tablespoons each of all-purpose flour and sugar. Take half the balls out of the refrigerator and place in flour/sugar mixture. Keep the rest chilled.
Roll balls out on a small amount of flour/sugar mixture into a thin circle. Place a heaping teaspoon of filling on each and roll up into a crescent shape. Pinch ends. Place seam-side down on a greased cookie sheet.
Bake at 350 degrees Fahrenheit for 12 to 15 minutes. Cool slightly and dip in a bowl of confectioners' sugar. Store the kiflies in a cool place.