Kiffles

• 8 cups flour
• 8 egg yolks
• 1 lb butter
• 1 lb lard
• 1 lemon, juice and zest
• 2 yeast cakes
• 1 pint sour cream
• Nut paste, almond paste, or jam

1. 1. Take the yeast and work it thru the flour, then work lard and butter in as if making a pie crust (in other words cut the cold butter and lard into flour).
2. 2. Next add egg yolks, sour cream and lemon juice and zest until evenly incorporated.
3. 3. Place dough into the refrigerator for at least 4 hours to chill (or overnight).
4. 4. Take out a portion and roll on a floured board. Cut into triangles roughly 1 3/4 inches wide.
5. 5. Using a spoon, put a bit of nut paste or jam into wide end of triangle, roll up and shape into a crescent.
6. 6. Bake at 350 degrees for 20 minutes.
7. 7. Once cookies are cool put in bed of powdered sugar and lightly coat.
8. These cookies can be stored in an air tight container for up to 3 weeks.

flour, egg yolks, butter, lard, lemon, yeast cakes, sour cream, nut paste

Taken from www.epicurious.com/recipes/member/views/kiffles-50087045 (may not work)