SON-Cookbook-2020

INGRID‘S KIPFEL COOKIES
Submitted by: Nadine Marchi
INGREDIENTS
Dough Ingredients:
• 1 c. (2 sticks) unsalted butter, softened
• 1 8 oz. pkg cream cheese, softened
• dash of salt
• 2 heaping Tbsp. sour cream
• 2½ c. all purpose flour
Glaze Ingredients:
• 4 egg whites
• ½ c. of sugar
• 2 c. walnuts, finely ground
• 2 tsp. real vanilla extract
DIRECTIONS
Dough:
In large mixing bowl combine butter, cream cheese, sour cream and salt.
Mix with mixer on low speed until blended. Work in 2 cups of the flour and
knead dough until it has a smooth texture. Add last one half cup of flour
until dough is no longer sticky.
Roll dough into walnut size balls. Cover and place in refrigerator for at least
3 hours or overnight.
Filling:
Beat egg whites until very firm and it peaks. Gently stir in sugar, ground
walnuts and vanilla
Take dough balls out of refrigerator. Smash them with the palm of your
hand into sugar on rolling surface. Turn them over and smash other side
into sugar.
Roll them in sugar in both directions turning over as needed to prevent
sticking to the roller. Roll into 3-4 inch circle.
Place 1 tsp. in middle of dough. Do not overfill or use too much as it will
split the top.
Roll dough over filing until seam is on the bottom. Smash both ends to seal
cookie.
Place on parchment lined cookie sheet with a small amount of butter
rubbed into it. Trim ends with sharp knife to even them out.
Adjust oven rack to near the top. Place cookie sheet in oven at 350
degrees for approximately 20-30 minutes or until slightly brown.
Do not over cook.
Remove cookies from tray and cool on rack. Dust with powder sugar
before serving if desired.
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