COOKIES: Sour Cream Cookies (Tejfolos Kifli)

1/2 lb. sweet butter
1/2 lb. shortening
1 pt. sour cream
1 1/2 lbs. flour (sifted) (6 cups)
1 tsp. salt
1 tsp. baking power

Cream butter and shortening in large bowl until fluffy. Add sour cream and mix well. Add flour, salt and baking powder. Mix lightly with hands. Form into two balls. Let rest, covered, in refrigerator for 2 hours. Roll out about 1/2" thick. Cut into 3" squares and fill with desired filling - nut, lekvar or jam and bake.

Bake at 350 degrees for 20-25 minutes.

Yield 12 to 14 dozen.

NUT FILLING (3 variations): (my mother uses the 1st one)

I.

1 lb. walnuts
1 cup sugar
few drops of water
Grind nuts. Add sugar and just enough water to moisten. Fill cookies.

II.

1 lb. walnuts
1 cup sugar
1/2 cup water (or milk)
1/2 lemon rind (grated)
1 tbsp. vanilla

Grind walnuts and set aside. Combine sugar, water and lemon rind in sauce pan and bring to a boil. Add vanilla and walnuts. Cook, stirring constantly for 20 minutes. Fill cookies.

III.

1 lb. walnuts
1/2 cup sugar
3 egg whites
1/2 lemon rind (grated) or 1/2 tsp. vanilla
Grind nuts. Beat egg whites until stiff but still moist. Fold in the sugar and nuts carefully. Add lemon rind or vanilla. Fill cookies.