Holiday Chef's Corner: Midge's Kiflings

If you like to keep busy in the kitchen during the holidays, we have some fun new recipes for you to try out this week thanks to members of Alexandria's culinary community. 

Ruth Gresser, chef and owner at Pizzeria Paradiso on King Street, sent in this recipe for Kifling cookies.

Midge's Kiflings

I fell in love with these cookies that my partner's mother made every year at Christmas. Since she passed, I've been making them in homage to her. Hers were better, but maybe that's just the love I always felt when I ate them.
Most Kiflings are denser and have nuts, but these are light as a buttery feather and melt in your mouth good.

Ingredients 

• 3 cups flour
• 2 cups butter, softened
• ½ cup granulated sugar
• 1 teaspoon vanilla
• powdered sugar 

Directions

Preheat the oven to 350 degrees.

Sift the flour three times and set aside.

Cream the butter with the whip attachment of an electric mixer. Add the sugar slowly and continue to beat the butter until it is very light. Add the vanilla.

Slowly add the flour to the butter/sugar mixture until it is all incorporated. The mixture should be light and airy.

Drop by half teaspoons on ungreased chilled cookie sheets. Bake at 350 degrees for 8 to 10 minutes or until the bottom is medium golden brown.

Let cool slightly and dust heavily with powdered sugar. Cool completely and store in an airtight container.