Preheat the oven to 350 degrees f.
Gathered ingredients; 2 cups flour, 2/3 cup sugar, 1 cold cup butter, 1 tsp vanilla extract, 1 1/2 cups ground walnuts and 1 1/2 oz of whisky or bourbon.
In the mixing bowl place; butter, flour and sugar.
Begin to mix on low speed ....
... mix on low speed for a couple of minutes to start to blend in and break up the butter into smaller pieces.
Add the ground walnuts.
Blend in ground walnuts lightly.
With the mixer running, slowly add the whisky.
Blend the cookie dough just long enough for it to come together.
It's easier for me to work with the dough when I remove it from the mixing bowl. To measure the cookies, I use a small (#70) cookie scoop.
Cookie dough, scoop and baking sheets ready. For this guide I was using Pyrex, nonstick baking sheets.
I grab a small portion of dough in my left hand, grab the cookie scooper with my right, grabbing cookie dough with the scooper and pressing it into your palm to level off the dough.
Fill the cookie sheet with portioned cookie dough. Now we will shape the dough balls into crescents.
First, place one piece of cookie dough between both palms. Use a rolling motion to shape into round balls.
Leaving the dough ball in your hand, again use both palms and roll back and forth to shape into a tube like shape, making sure that the ends are slightly thinner and tapered from the middle.
Using using both thumbs together and pointer fingers together, bend cookie dough into crescent shapes.
When the whole pan of cookies have been shaped, place in the middle of the preheated oven.
Bake 15-18 minutes until golden brown.
Remove kiffles from hot baking sheet to cool completely.
In a separate bowl place; 1 cup sugar and 1/2 tsp cinnamon for dusting kiffles when they are cool.
Blend sugar and cinnamon.
Add a few kiffles to the sugar and cinnamon. Stir with hands and coat lightly with the cinnamon and sugar.
Tap off loose sugar and plate.
Enjoy cookies with friends, coffee and the Holidays!
One of my favorite Christmas cookies. Light and crisp! Store in an air tight container for up to two weeks, if they last that long.
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