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LOCATION: Recipes >> Cookie Recipes >> Kipfels 02

Print this Recipe    Kipfels 02

Hungarian Kipfels
Yield: 50 Servings

10 cups flour or 2 1/2 lbs
3/4 lb butter, room temp
1/4 cup lard, room temp
1/2 tsp salt
3 whole eggs
2 egg yolks
1 3/4 cups warm sour cream
1 1/4 cups sugar
juice and grated zest of 2 lemons
2 1/2 yeast cakes or packs dry yeast

1/2 lb ground walnuts mixed with
3/4 cup granulated sugar

Mix yeast and warm water in a small dish and proof according to
yeast directions. Mix flour and shortening together in a large bowl
till like pie dough, only finer. (I use my wire pastry cutter).
Add all other dough ingredients including yeast mixture and work
with your hands till well mixed and dough comes away from your
hands and pan. If it seems dry, add the lemon juice, 1/2 lemon at
a time until soft enough to mix.

Let rise in a warm place till double in bulk. (I turn on the light
in my oven and keep the door closed).

When dough has risen, pull off about 1/4 of a cup or a small egg
sized piece of dough for each cake and flatten to the size of a
baby's hand (do not roll with rolling pin) but push into shape.

Squeeze out about 1 tsp. of Lekvar jam, and pinch up dough to cover
the Lekvar jam entirely. Roll in Ground Nut mixture. Place on a
greased baking pan. Let rise again for about 3/4 of and hour. Bake
at 350 or moderate oven, 25 to 30 min. or till lightly brown.

Cakes should be placed close together in pan, but do not crowd too
closely.

Makes 50, more or less.

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