Kindli Cookies

Total Time: 2 hrs 45 mins Preparation Time: 2 hrs Cook Time: 45 mins

Ingredients

• 2 lbs all-purpose flour
• 2 whole eggs
• 3 egg yolks, divided
• 1 cup unsalted butter, softened
• 2 tablespoons dry yeast
• 4 tablespoons water
• 1 3/4 cups potatoes, peeled and boiled (still warm)
• 1 cup sugar
• 1 dash salt
• 1 teaspoon vanilla
• lemon, rind of
• 2 -3 tablespoons wine
• 2 cups walnuts, ground
• 1 3/4 cups sugar
• 1 teaspoon vanilla
• lemon, juice and rind of
• orange, juice and rind of
• 2 tablespoons rum
• 1/2 cup raisins
• 4 figs, chopped
• 1 teaspoon cinnamon
• 1 cup orange marmalade or 1 cup apricot jam
• 2 large egg whites

Recipe

• 1 place the flour in a large bowl and make a well in the centre.
• 2 put the whole eggs plus 1 egg yolk into the centre and blend with your fingers.
• 3 add the softened butter and knead together.
• 4 dissolve the yeast in the warm water and then add to the potatoes; the warm potatoes will help to activate the yeast.
• 5 puree the potatoes and add to the flour mixture.
• 6 add the sugar, salt, vanilla, lemon rind and enough wine to bind the ingredients together.
• 7 knead well until a firm smooth dough is achieved; you can divide the dough and work it in the food processor if you wish.
• 8 divide into 6 round balls and let stand, covered, while you make the filling, about 45 minutes.
• 9 to make filling, combine all nut filling ingredients and mix well; refrigerate until needed.
• 10 preheat oven to 325f degrees.
• 11 punch the dough down and divide each ball of dough again into 6 or 7 small balls.
• 12 roll the dough out and cut circles 3 inches in diameter; put 1-1/2 tbsp filling in a line down the centre, leaving a 1/2-inch border.
• 13 fold the top and bottom of the circle over to cover the ends of the filling; then take the left side and fold over 2/3 of the dough to cover the line of filling.
• 14 fold the right side over to the left edge.
• 15 press the sides together at the centre and edges, as if you were tucking in a baby in a blanket.
• 16 place cookies on ungreased cookie sheets; brush with remaining egg yolks.
• 17 bake 30-45 minutes, until golden brown; halfway through cooking, brush with more egg yolk.
• 18 makes approximately 36 cookies.