Recipe by Rach
"This is the real deal, direct from my Hungarian descendants. These yummy, delicate cookies are just the right amount of sweetness and are absolutely addicting! Simple ingredients, but do take some work, but well worth it! Always a holiday favorite!"
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cream cheese, softened
sifted all-purpose flour
milk, or more as needed
these are not good at all.
Just made 'em. Nothing wrong with this recipe, but it's not for beginners. It helps to have someone show you if you're not used to working with this kind of dough. It's the standard old-country pastry dough for kiffles and rugelach, ratio 1 C butter: 1 C cream cheese: 2 C flour... no added sugar to please American tastes. A few more thoughts. The cookie sheet is ungreased since there's so much butter in the dough. The dough has to be chilled and stay that way, otherwise it will spread everywhere. The filling (any kind you like, from apricot to nut to chocolate to poppyseed), also should stay to a minimum so it doesn't explode on your pan, and you might want to use a little H2O to pinch the "arms" together so they don't open during cooking.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 207
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