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"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH


Remembering Our Danube Swabian Ancestors

     
 
Butter Kipfel

by Margaret Buza, 30 Nov 2006

This is a recipe of Grandma Sophie Schweitzer.  Recipes of this sort can be found in many Austrian, Hungarian, and German cookbooks.  To me it isn't Christmas without these cookies as mom and Grandma made them every year.

  • 1/2 pound butter

  • 2 cups flour

  • 6 large egg whites

  • 6 large egg yolks

  • 1 cup sugar

  • 4 cups walnuts

Chop butter into flour, add yolks and knead into a dough.  Can be done in a food processor like you would do pie dough.

Form into balls and chill in refrigerator at least overnight.  Prepare filling a half at a time, beating egg whites until stiff.  Add the one cup sugar gradually and fold in the ground walnuts.

Remove a few dough balls at a time and roll out about saucer size.  Put a heaping tablespoon of filling on the dough and fold over into a crescent  shape.

Bake on cookie sheet for 15 minutes at 350 degrees. Yield: 50 kipfel.

[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr, 30 Nov 2006]

 
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