Kipfel Cookies


4 cups flour

1 lb butter (4 sticks), room temperature

8 Tb sour cream (1/2 cup)

8 egg yolks


12 oz walnuts, finely chopped

2 cups sugar

3 egg whites

1 tsp vanilla extract

powdered sugar, for dusting

Beat the butter until smooth, add sour cream and mix until incorporated and smooth again. Beat in egg yolks until batter is uniform and once more smooth. Add flour and mix until just incorporated. Refrigerate until chilled (several hours or overnight).

Make dough balls about the size of walnut and place them in the refrigerator to chill for several hours.

While dough is chilling make the filling by mixing together all the ingredients until fully incorporated.

Preheat oven to 350 degrees F. Roll doughs balls into a thin circle on a lightly floured surface. Place about a teaspoonful of filling in the center. Roll dough over filling and shape into a crescent, pinching the edges to create a seal (if you want to be extra cautious, brush water around the edge where the seal is going to be created before you begin to shape.)

Place on cookies sheets and bake 12-15 minutes or until bottoms are golden brown. Toss in bowl of powdered sugar or sprinkle with powdered sugar while still warm. Cool on wire rack.

*The original recipe given to me for these cookies had double the amount of filling that I wrote in the recipe. I didn't even use up half the filling, thats why I scaled it down to half, but if you want to stick to the orignal, double the filling written in the recipe.*