• Team cooking is a blast!
  • It’s fun and a great way to entertain.
  • You can achieve so much more than a single cook can accomplish.
  • It takes the stress out of hosting dinner parties.
  • Prepare great meals at a fraction of the cost of restaurants.
  • Put an entire gourmet dinner together in 2-3 hours.
  • No corkage fees!!

Posts Tagged ‘baking with family’

Macaroons: A Great Sidekick for Kieflies

Tuesday, December 10th, 2013 3 comments
Macaroons 225x300 Macaroons: A Great Sidekick for Kieflies

Macaroons: A Great Sidekick for Kieflies

Every year when I make the required Kieflies for Christmas, I face the issue of leftover filling. Not sure of the origins of this 35 year old recipe, but it was created with too much filling for the amount of dough that is made. So I usually end up freezing the filling and then making another 1/2 batch of dough later in the month. On occasion, I have also made nut rolls with the extra filling. This year I decided to make the extra half batch of dough right up front, which left me with a new problem: six egg whites with no purpose. Since everyone in my family loves macaroons, I used the extra six egg whites to create a my own macaroon recipe as follows. Rave reviews followed and the new tradition has now been established. Plus there are more kieflies to share with friends and neighbors.

Here is the link to the Kieflie recipe: http://www.cookthepart.com/2010/12/12/kieflies-the-only-must-have-christmas-cookie/

Karin’s Macaroons

6 egg whites, beaten until whites are stiff with 1 teaspoon vanilla
1 package Baker’s Sweetened Coconut
4 tablespoons flour
1/2 cup sugar

1 cup Ghirardelli Chocolate Chips

Heat oven to 325°F

To the beaten egg whites, add the coconut, flour and sugar, folding in each of these ingredients until well blended.
Drop by tablespoonful onto parchment paper. Makes 30-36 cookies.
Bake 20 min. or until edges are golden brown. Remove from baking sheets to wire racks; cool.

Melt the chocolate chips on 50% power in the microwave for 90 seconds, stir, repeat.

Dip or spoon chocolate onto the tops of the macaroons.

Making cookies is always a team sport, so invite friends to join you.

Patty helps make Kieflies 300x225 Macaroons: A Great Sidekick for Kieflies

Patty helps with the rolling and filling of the Kieflies

Perfect Kieflies 300x225 Macaroons: A Great Sidekick for Kieflies

The finished product: Perfect Kieflies

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Kieflies: The Only Must Have Christmas Cookie

Sunday, December 12th, 2010 11 comments




Our family has been making Kieflies for at least 30 years.  Kieflies are eastern European Christmas cookies that are so delicate and delicious that if we were to make only one cookie each year, this would be the chosen cookie.

Kieflies are a bit more time consuming than your average cookie as they take two days to prepare.  You actually make the dough and roll into dough balls the first day and refrigerate the dough balls overnight.  You also make the filling on Day 1.  The second day, you roll the dough into very flat circles in powder sugar, put a teaspoon of filling on one side of the cookie and toll them up, make a crescent and bake.  The recipe follows:

The Dough

1 lb. butter

12 egg yolks

1 cup sour cream

6 cups flour

Butter should be at room temperature.  Cut into flour, beat yolks and add sour cream; blend egg and cream into flour mixture.  Form into balls the size of melon balls.  Let stand covered in refrigerator overnight.

Roll out each ball in powder sugar with heavy rolling pin until very thin, about 3 inch circles.  Put one teaspoon of filling on one side and roll up, forming a crescent.  Place on baking pan lined with parchment paper. Bake at 325° for 15 min.

Filling

12 egg whites, room temperature

2 lbs. walnuts, ground fine

1 teaspoon vanilla

1 lb. powder sugar

Beat egg whites until stiff, fold in sugar, nuts and vanilla, one at a time.  Stir and refrigerate until ready to fill cookies.

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