Kipfel

Kipfel are a very unusual cookie. They are similar to the Jewish cookie, hamantaschen, which are triangular cookies that hold a filling. This recipe features a rich dough base of butter and cream cheese. Its filling is reminiscent of old Hungarian recipes featuring nut fillings - in fact, these are called "kipfli" in Hungarian. The dough is rolled out thinly and cut into squares. The corners are pinched up to seal in the rich nut filling, and they bake into light, flaky and absolutely delectable little treats. They are quite rich, so only one or two should sate your sweet tooth. Also, if you're lucky...you may just have one or two cookies that split their seams and create what I call a "Necronomicon" cookie. If you don't understand the reference, watch "Army of Darkness" with Bruce Campbell, and you'll get it. This recipe does not make very many cookies, and you might find that you may want to make a batch and a half of the filling; the first time I made these, I ran out of filling before I was able to finish putting all the cookies together.

Kipfel

Dough:

1 cup unsalted butter, chilled

1 (8 oz.) package cream cheese (you can use reduced fat or fat free), at room temperature

2 cups flour

¼ tsp. kosher salt

Nut Filling:

1 cup walnuts, pecans or almonds, finely grated

1 tbsp. fine bread crumbs

½ cup sugar

1 tsp. cinnamon

1 tbsp. lemon juice

½ cup cream (you can use milk)

To make the dough, cut the butter into the dry ingredients, using a pastry blender. Add the room temperature cream cheese and blend well. Chill the dough until it is firm (times will vary based on your refrigerator). Prepare the nut filling while you are letting the dough chill.

To make the filling, combine all the ingredients in a small saucepan. Cook gently over low to medium heat, stirring constantly, until the mixture becomes thick. Take it off the heat and let it cool completely.

When the dough is firm, roll it out thinly (think about 1/8 - ¼" thick) on a floured canvas. Cut the dough into 3" squares - don't be embarrassed to use a ruler to help you measure the squares; it REALLY helps.

Fill the center of each square with a teaspoonful of the nut filling. If desired, you can use other fillings, such as puréed dried apricots, prunes, or thick marmalade or jam.

Bring the corners up to the center, forming a little peak. Press the seams together and place on ungreased cookie sheets.

Bake at 400 degrees for about 15 minutes, or until the bottoms are golden brown. Do not be alarmed if your cookies appear to have split at the seams; this is normal. Remove the cookies to a rack and let them cool a little. While they are warm, sprinkle with confectioners sugar.

Makes about 3 dozen