My mama (Vinnie Arella Jackson) made Kefflins only for Christmas. She would make them the day after Thanksgiving so they would have time to cure. We had them every Christmas and we never knew where Mama hid that crock, because if we had found it, well, there would not have been any cookies left for Christmas day. All these years later, I still don’t know where she hid the crock.
1 pound butter
1 cup ground almonds
1 cup sugar
4 cups flour
Cream butter and sugar, add almonds and flour. Mix and knead with hands. Roll into crescents. Bake at 375̊ on an ungreased cookie sheet until lightly browned. Layer in a crock (or a sealed container) with powdered sugar, and seal for at least a month to cure before eating.
We posted this early in the holiday season so you might have a chance to plan ahead and have enough time for your cookies to cure. What’s your favorite holiday recipe?