Kiffles/ Jelly in pastry

(from maude’s recipe box)

Jelly filling in pastry and folded once on diagonal so jelly shows Refrigerate dough 2 hours before baking. Makes about 4 dizen cookies

Source: Good Housekeeping

Categories: cookies

Ingredients

  • 2 1/2 C flour
  • 1 t baking powder
  • 1/2 t salt
  • 1 C unsalted butter, softened
  • 1 1/4 C sugar, divided
  • 2 eggs
  • 1 1/4 C apricot, poppy seed or prune filling or jam
  • 1 egg white
  • 1 t water

Directions

  1. In medium bowl, whisk flour, baking powder and salt

  2. In large bowl, beat butter with mixer until creamy

  3. Add 1/4 C sugar and BEAT UNTIL FLUFFY

  4. Add eggs, 1 at a time

  5. Add flour mixture and beat until combined

  6. Place dough on large piece if plastic wrap

  7. Form dough into a rectangle

  8. Refrigerate 2 hours

  9. Preheat oven 350

  10. Line baking sheets with parchment

  11. Place remaining 1 C sugar in shallow bowl

  12. Divide dough into 1/4’s

  13. On floured surface with rolling pin, roll dough into squares 1/8 inch THICK

  14. Cut into 2 1/2 inch squares

  15. Fill with 1 t filling in each small square

  16. Bring in opposite corner

  17. Pinch to seal

  18. Beat egg white with water

  19. Brush over formed cookies, THEN roll cookies in sugar

  20. Place 2 inches apart on baking sheet

  21. Bake until lightly browned on edges, 10-12 minutes

  22. Cool and store in airtight containers

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