Hungarian Kifli Cookies

Here’s a classic Hungarian Kifli (Vanilla Crescent) Cookies recipe — tender, buttery, and rolled in powdered sugar 🤍

Hungarian Kifli Cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• ½ cup powdered sugar (for dough)

• 1 tsp vanilla extract

• 2 cups all-purpose flour

• 1 cup finely ground walnuts (traditional; almonds also work)

• Pinch of salt

• About 1 cup powdered sugar (for rolling after baking)

Instructions

1. Cream butter & sugar: In a bowl, beat butter and powdered sugar until light and fluffy.

2. Add vanilla.

3. Mix dry ingredients: Stir in flour, ground nuts, and salt until a soft dough forms.

4. Chill dough: Cover and refrigerate for 30–60 minutes (this makes shaping easier).

5. Shape crescents:

   • Take about 1 tablespoon of dough

   • Roll into a small log

   • Bend into a crescent (kifli) shape

6. Bake: Place on a lined baking sheet and bake at 350°F (175°C) for 12–15 minutes, just until set (do not brown).

7. Sugar coating: While still warm, gently roll cookies in powdered sugar.

8. Cool: Let cool completely, then roll again in powdered sugar if desired.

Tips

• These cookies should stay pale, not golden

• Very delicate when warm — handle carefully

• Taste gets even better the next day

If you’d like, I can:

• Share a jam-filled kifli version

• Make it nut-free

• Help with holiday baking storage or freezing