As you probably have noticed, I am not a big baker. I would be more enthusiastic except my kitchen is so tiny. I have very limited counter space and I usually store most of my pans in my oven. When I need to use my oven, the pans need to go somewhere. My place turns into balancing act and an obstacle course until my baking is complete.
With fingers crossed that I would not lose power again, I tackled a very ambitious (for me) project this weekend, baking three different types of treats: Cheesecake Bars, Keiffles, and Russian Tea Cookies. My motivation for this baking project came from all the wonderful food blog posts I have read this past year.
After finding so many wonderful cookie recipes on Food Blogga’s Eat Christmas Cookies blogging event, including the Russian tea cake cookie recipe I made this weekend (which I found on Food Blogga’s 2007 Eat Christmas Cookies event), I wanted to contribute by entering a my keiffles recipe. Here is a roundup of entries already submitted. Click on the Food Blogga link above to see how to submit your own favorite Christmas Cookie recipe.
My great aunt, Auntie Edith, shared this keiffles recipe with me many years ago. Although these are technically not Christmas cookies given that my aunt was Jewish and did not celebrate Christmas, I have often made these cookies at Christmas time.
Here are the steps:
Cream two sticks of butter and one 8 ounce packages of cream cheese
together. Then add 3 cups of flour. Refrigerate for 1 hour.
Roll into little balls the size of walnuts. Roll the balls flat in powdered sugar in the shape of ovals and then put a drop of jelly on each oval.
Fold the two sides over and then pinch the ends.
Place on cookie sheets. Bake at 300 degrees for 15-20 minutes until lightly
brown. Cool on cooling racks.
3 cups flour
2 sticks butter (8 oz.)
1 (8 oz.) package cream cheese
jelly or jam
Cream the butter and cream cheese together. Add the flour. Refrigerate for 1 hour.
Roll balls flat in powdered sugar in the shape of ovals. Put a drop of jelly on each oval and roll up pinching the ends.
Bake at 300 for 15-20 minutes until lightly brown.
This recipe makes approximately 45 keiffles.