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20
Christmas Kiflin Cookies
by Kristina Case
Growing up, my aunt would make a big batch of these cookies every Christmas and store them in a large tin. They were everyone's favorite, and that tin would empty fast! These buttery cookies, with a hint of almond, are rolled in powdered sugar while still warm, giving them the perfect soft sweetness. Similar to Butter Balls or Mexican Wedding Cookies, these originated in Germany and are shaped into delicate crescents. This recipe makes plenty—perfect for sharing with family or gifting to friends!
4 cups flour
1 1/2 cup sugar
3 tsp vanilla
1 cup blanched almonds, ground
1 cup pecans, ground (I use a food processor)
Preheat oven to 275° F. Line a cookie sheet with parchment paper. Cream butter and sugar, add other ingredietns and mix well. Shape into small crescents and place on cookie sheet.
Bake for 25 minutes, they should not be brown. Roll in powdered sugar while still hot, and once more when cool.
Store in air tight container when completely cooled, or a large festive Christmas tin with a lid.
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