Kiffels

Directions

Cut in flour and butter until pea-size. Add remaining ingredients.

Dough may seem soft, but it must be chilled overnight before rolling out.

Divide dough into six balls or individual small balls.

Margaret’s notes: I make approximately 110 to 120 balls.

Roll out in granulated sugar (and some flour).

Put nut filling, or apricot, or prune filling, and roll-up.

Bake in 325℉ (160℃) oven until golden brown.