Tag Archives: Filled Cookies

{ Hungarian Cream Cheese Cookies – Kiffles }

When I was growing up, the the holidays were marked by my Hungarian grandmother’s homemade cream cheese cookies (or Kiffles, as they are called in Hungarian). They would make their first appearance on Thanksgiving, and then she would continue to bake them until Christmas day. I couldn’t get enough of these little cookies, eating them by the plateful (and always getting caught because of the powdered sugar trail I would leave behind).

A kiffle is a moist and delicate pastry dough filled with lekvar (tart prune) or apricot preserves. This year, I have decided to continue the family cookie tradition here in Buenos Aires by making my great grandmother’s original recipe (yes, this is it). It is a simple recipe to make because only a few ingredients are required and no “special equipment” is needed!

NOTES: It is very important that you be patient and allow the ingredients to properly soften before beginning, or the dough will not come together right. Also, I suggest using King Arthur flour in this recipe because it is the best flour for baking. Since the dough is composed of so few ingredients, it is really important those those couple be of a very high quality. Splurge on the King Arthur if you can, but the recipe will work if you can’t find it (I couldn’t here in Argentina, and my cookies still came out fine).

{ Ingredients }

**Makes about 48 cookies

  • 1 stick of unsalted butter, softened
  • 1 stick of margarin, softened
  • 1 (8 ounce) package of Philadelphia cream cheese, softened
  • 1 tablespoon vanilla extract
  • 3 1/2 cups King Arthur flour
  • Lekvar or apricot preserves
  • Confectioner’s sugar

{ To Make the Cookies } Preheat the oven to 350 degrees.

Using and electric mixer on medium speed, cream together the softened butter, margarin, and cream cheese. Add the vanilla extract and continue to mix until light and fluffy.

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Add 3 cups of flour and mix with hands. The dough should be smooth but not sticky. If it is too sticky, continue to add flour until the right consistency is achieved. Divide the dough into four balls, cover in plastic wrap and put in freezer for 20 minutes.

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Using a rolling pin, roll out the dough on a lightly floured surface and then cut the dough into small squares. Place a dollop of lekvar or apricot preserves in the center of the square and then bring two of the opposing dough corners together atop it.

Arrange cookies on a baking sheet lined with parchment paper and allow to bake for 7-8 minutes, or until the edges are golden brown. Remove from the oven and let cool.

Sprinkle with powdered sugar and serve!

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