Kossuth Kifli Hungarian Cakey Cookie Aka Half Moons Recipes

HUNGARIAN KIFLI COOKIES

Steps:

• In a large mixing bowl, combine flour and butter, cutting together with either two knives or a pastry cutter.
• In a separate mixing bowl, combine sour cream, yeast, and sugar. Mix until well combined and let sit while yeast dissolves.
• Add yeast mixture into the flour mixture along with the vanilla and egg yolks. Mix dough together by hand until it is well combined. Split dough in half and wrap up in either plastic wrap or wax paper. Refrigerate 2-3 hours or overnight.
• Right before dough comes out of refrigerator, combine ingredients for filling. Set aside.
• On a large cutting board, sprinkle 1/3 cup flour and 1/3 cup sugar. Roll out dough into a thin circle before cutting into 8 triangles.
• Place 1 tsp of filling on each triangle and roll up starting on the wider end. Place on a lined cookie sheet with the open end down and bend the cookie a bit so it looks like a crescent. Repeat with process for all of the triangles from both things of dough.
• Bake at 350 degrees for 20-25 minutes. Sprinkle powdered sugar on top and serve.

KOSSUTH KIFLI (HUNGARIAN CAKEY COOKIE AKA HALF MOONS)

Steps:

• Preheat oven to 350 degrees.
• Butter and flour bottom and sides of a 9-by 13-inch cake pan.
• In a large bowl, using an electric mixer on medium speed, cream together butter and granulated sugar.
• Add egg yolks, one at a time, and beat until fluffy.
• Add vanilla, lemon rind and lemon juice and beat to combine.
• Gradually add in baking powder and flour.
• In a medium bowl using electric mixer on high speed (with clean beaters), beat egg whites until stiff.
• Fold egg whites into batter.
• Gently spread batter into prepared pan.
• Evenly sprinkle top with finely chopped walnuts and bake 25 to 30 minutes.
• Remove to a wire rack.
• Cool until cake shrinks away from sides of pan (about 15 minutes).
• With a small round biscuit cutter (or a glass), periodically dipped in powdered sugar, cut one circle (don't remove it), then cut another circle halfway down the first one, making two crescents and one oval scrap.
• Remove from pan and repeat (you can eat the oval scraps;).
• Cool crescents completely and dust with powdered sugar.
• Store in a tightly covered container for up to 2 days.