Kiffels

Kiffels (also spelled kiffles or kiffles) are an Eastern European butter-yeast cookie that’s a fixture on Hungarian, Slovak, and Polish-American holiday cookie trays. The dough is rich with butter, egg yolks, and sour cream, with just enough yeast to give it lift without making it bready. Rolled thin around a sweet nut, apricot, or prune filling, then baked until golden, the result is something between a cookie and a tiny pastry.

The overnight chill is non-negotiable. The dough is intentionally soft and impossible to roll fresh, but a long rest in the fridge firms the butter and lets the yeast develop subtle flavor. Skip the chill and you’ll be wrestling sticky dough that won’t hold its shape.

Rolling in granulated sugar instead of flour is the signature kiffel move. The sugar acts like flour to keep the dough from sticking, but melts onto the surface during baking, giving the cookies a delicate sweet crunch on the outside that flour alone can’t provide.

Pro Tips

• Divide the dough as the recipe suggests; smaller portions are easier to roll thin and stay cool while you work.
• Roll thin (about ⅛ inch) for the most delicate cookies; thick rolling makes doughy bread-like cookies.
• Try the Margaret’s-notes count: 110 to 120 small balls for proper bite-sized kiffels.
• Cool fully before stacking; warm kiffels stick together.

Variations

• Use a walnut and sugar paste for the most classic filling.
• Try thick apricot jam or prune lekvar for the Eastern European tradition.
• Dust cooled cookies with powdered sugar for a snowy holiday look.