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December 9, 2007
Kiflici
Could have sworn I learned my lesson about dough a few weeks ago when I tried to make empanadas but no I am a slow learner. I was determined to make Christmas cookies, now my kitchen is completely covered in flour and I broke a sweat somehow.
I wanted a special dry coconut flour but couldn't find it so I bought regular coconut flakes and toasted them up. Ooooo they smelled so good and then I almost ate the whole pile of them while I was waiting for the butter to get to room temperature for the dough. Then I didn't know how much flour to use because I didn't know what consistency the dough should be but after a while I think I figured it out, and when I added the toasted coconut it firmed up perfectly I think. Now I am lost, because you are supposed to cover the dough tightly with plastic wrap and let it rise, this is too complicated for me. I didn't know if I should wrap the dough in plastic wrap or put it in a bowl and cover it or maybe put it in the bowl and push the plastic wrap down onto the dough. I did the last thing. Now I wait.
LOL. Hmmmm, which one is the picture from the recipe and which ones are mine? Waiting for them to cool a bit before I taste. Slightly afraid to try them.
***
Delicious!
Posted by K
Comments
Ha! They look really good. I can send you some Cro coconut flour if you can't find it. I think you gotta go to the Eastern Euro stores. You leave the dough in the pot and cover it with seran wrap or a towel. It is best if it is in a warm place so the dough rises quicker. Also, you can thaw the butter in the microwave if you want to cheat. That's what I do. I want to taste your cookies.
Posted on December 10, 2007 9:53 AM
Come.
Posted on December 10, 2007 4:50 PM
Christmas Kiflice
1 c margarine (don’t use butter as pastry will be hard) I like the “I can’t believe it’s not butter, margarine)
2 to 2-1/2 c cake and pastry flour
1 egg white beaten with a pinch of salt until frothy
1/3 c warm milk
1 pkg (8 grams) active dry yeast
1 tsp sugar
¼ c of sugar (fine sugar is best but regular will do)
Grated lemon peel of 1 lemon
2 tsp. pure vanilla extract
Vanilla sugar 4 bags
Bag of icing sugar
Jar of apricot jam
Rolling pin
Wax paper
Pam spray
Combine vanilla sugar into icing sugar into a bowl and set aside. Cookie tray with a sheet of wax paper on it, sprayed with a little Pam on it.
Preheat oven to 325 Degrees
Stir 1 tsp sugar into 1/3 c of warm milk until dissolved and sprinkle 1 pkg of yeast on top. Do not stir, set aside in a warm place to rise about 10 minutes.
Meanwhile in mixer on low speed mix margarine and gradually add the ¼ c of sugar and mix for a few minutes. Change to a dough hook and slowly mix in about 1 cup of flour. Alternate the rest of the flour with yeast mixture and beaten egg white. Finally add in grated lemon peel and vanilla extract. Dough should be of a soft consistency like Pillsbury crescent dough. You may have to add a little more flour a bit at a time till it forms a soft ball. You can always add a little more flour as you lightly knead the dough into a ball. Too much flour and the dough will crumble. Let dough rest 10 minutes.
Meanwhile prepare clean counter space and sift a light dusting of flour onto your work surface. Tear out a quarter piece of the dough ball at a time and roll out a circle about a ¼ inch thick. Cut circle into 6 segments and add just a tiny amount of jam onto each section. Gently pinch the edges around the jam so it doesn’t leak out.Roll from the widest part down towards you to the tip. Curve the tips to make a crescent shape. Place on cookie sheet that has waxed paper on it. Note: the size of the triangles determines how many cookies you have.
Bake 30 minutes. It should still look pale but the bottoms will show brown. Immediately remove off the waxed paper and place on cookie rack to cool. When completely cooled, roll into the vanilla/icing sugar mixture. If you do not let them cool, the icing sugar will make the cookies wet after a few hours.
This recipe can be doubled to yield about 50 medium sized vanilice/kiflice.
Posted on December 23, 2009 1:11 PM
Thanks L.
Posted on December 23, 2009 4:00 PM