Comments on: My Favorite Christmas Cookie EVER: Recipe for Kifli

By: Stacie@HobbitDoor

Stacie@HobbitDoor — Sat, 17 Dec 2011 02:02:27 +0000

This was my first introduction to Kifle. Made a batch today and love them! I have two Christmas parties to bring things to this weekend. This makes so many it’s perfect. Thank you!!!

By: Jennifer via Facebook

Jennifer via Facebook — Fri, 16 Dec 2011 13:22:09 +0000

My grandfather made these, but rolled flat and topped with meringue and nuts. Not traditional, but much faster than crescents

By: Charmel

Charmel — Fri, 16 Dec 2011 04:15:01 +0000

Oh, I love Kifle. The family I nannied for in college introduced me to them. I have never seen them anywhere else so I was so excited to see them here. We do them slightly different. We use yeast in the dough. We have always used canned almond paste (this is my first year eating real food) but I will be making the walnut filling this year.

By: Lalia H

Lalia H — Fri, 16 Dec 2011 03:56:03 +0000

My sister has made these for years. You’re the first place online I’ve ever seen the recipe besides her’s. She cuts 2-3″ squares of dough and puts a teaspoon into the center and folds it into a half triangle. It’s simpler yet and totally bite sized. Thanks for sharing!

By: via Facebook

via Facebook — Fri, 16 Dec 2011 03:50:35 +0000

What a great recipe! I can’t wait to try it!

By: Rachael

Rachael — Thu, 08 Dec 2011 07:03:25 +0000

I used to be an avid grain soak-er and now I sprout and dehydrate my wheat to make things like cookies and tortillas. So that is the first thing I will try with this recipe. There is so much controversial information out there on soaking anyway, but I don’t know who can argue with sprouting.
That being said this recipe looks very soaking friendly. I used to make soaked graham crackers all the time. I recommend that you start by creaming the butter then adding the water (or why not milk?) and the vinegar (I prefer whey for a more neutral flavor). Then slowly mix in the flour till it is all incorporated. Leave it on your counter 8-10 hours then add the beaten eggs. It might work, but I doubt the texture would be flaky so that takes me back to sprouted wheat flour because you could still keep the same process and get a flaky dough and it is even better for you and easier to digest than soaked wheat flour anyway.
I noticed-no salt in the dough? I think i’ll try adding some-I like my food salted.
Oh and on the filling I would use Rapadura/sucanant it will just give it a fuller flavor like brown sugar. I use it for every thing and I have gotten over the stronger flavor since it is unprocessed and has more vitamins and all that. When I make treats for my kids with sprouted flour and unprocessed sugar I don’t have to worry so much when they eat them. It is nice to have the peace of mind that they are eating something that is nourishing and delicious.

By: Tracy

Tracy — Tue, 06 Dec 2011 21:46:52 +0000

I can’t wait to try these! My uncle passed down a recipe from his mom that is filled & rolled in similar fashion, but the dough is first brushed with melted butter, then sprinkled with ground chocolate, cinnamon & sugar. Talk about non-nutrient cookies! I like to think that using grass fed butter adds some sort of nutrition – it makes me feel a little better while stuffing my face with them

By: Carol Z.

Carol Z. — Fri, 25 Nov 2011 17:06:52 +0000

My grandmother’s receipe is slightly different but I am sure equally delicious. Christmas would not be the same without them! I have to make several batches because people tend to get possessive with the ones I give them.

By: Katie

Katie — Tue, 22 Nov 2011 08:01:52 +0000

Heather, Aw, what fun! Katie

By: Heather B.

Heather B. — Mon, 21 Nov 2011 19:29:54 +0000

My Hungarian grandmother made kifli every Christmas for us when I was growing up. She lived a few states away and sent them to us. I have her recipe and have been meaning to make some kifli for too many years. I want to make the time to bake some this year. The recipe that I have from her is a little different than this one (yeast in the dough), but I’m sure they are equally delicious. Oddly (for a child), I always loved my grandmother’s kifli because it wasn’t really sweet. It was a nice counterpoint to all the sweeter cookies and candies we had at Christmas. Thanks so much for triggering the wonderful memories of my grandmother by sharing this recipe!!