Kiflin
Source of Recipe
Internet
List of Ingredients
2 cups almonds, pieces or slices
9 cups flour
1 lb margerine
1 lb butter
1 1oz bottle of pure almond extract
4 tbsp pure vanilla extract
2 cups sugar
1 or 2 shots of Amaretto, optional
4 tsp baking powder, optional
4 lbs powdered sugar
Bring the margarine and butter to room temperature and then cream
until light and fluffy. Add the sugar and cream well again. Add
the vanilla and almond extract, the amaretto and almonds and cream
well once more. Add approximately 1/2 of the flour (about 3-4
cups) and mix well. Remove the dough to a very large bowl--8 qt
size. Continue adding the flour to the dough about 1 cup at a time
and mix well with your hands--it's too difficult to use a spoon.
The dough should be soft, not tacky and comes clean from the sides
of the bowl but it should not crumble--it must stick together.
Pinch off a small amount of dough and roll it into a log about 2"
long and the width of a nickle. Slightly flatten and very slightly
shape into a crescent. Do not make pointed ends, they will break
and ruin the cookie.
Bake at 350 degrees for 10 minutes or until the top is dry and the
bottom is just barely golden. Remove from the oven and let them
sit in the baking sheet for just a minute or two. Carefully place
the hot cookies in a large baking pan filled with powdered sugar
and cover with the powdered sugar. When slightly cooled remove to
another baking pan with powdered sugar and let cool. Sprinkle with
more sugar after they are cool. This process takes about 4 lbs of
powdered sugar.
These cookies can be frozen and they keep for up to 6 months or
better in the freezer. I place them in heavy plastic circular
container. Lay the cookies in layers with a little powdered sugar
between layers and a single sheet of wax paper between each layer
also. Cover tightly.
Recipe
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