Kiffle Hungarian Cookies

Kiffle Hungarian Cookies

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  • 2 C butter
  • 4 C flour
  • 1 C sour cream
  • 3 C Date filling
  • Pioneer® Sugar for sprinkling

Date Filling:

  • 3 C dates, chopped
  • 1 ¾ C water
  • 1 C Pioneer® Sugar
  • 2 ½ tsp. flour
  • 1 tsp. vanilla


  1. Preheat oven to 350° F.
  2. Blend butter and flour with hands or fork together. Add sour cream and mix well. If dough is too sticky, add a little more flour. Take a tablespoon of dough and roll into balls. Place on cookie sheet and refrigerate overnight. At this point the date filling can be made and refrigerated.

Next day:

  1. Roll out each ball to about 2 to 3-inch round. Fill with one generous teaspoon of filling on each circle, fold in half and pinch together. Sprinkle with Pioneer® Sugar on top of each cookie. (You may also add sliced almonds, but first moisten with a little water). Place on ungreased cookie sheet or use parchment paper. Bake for 20-25 minutes or until lightly golden brown.

Date Filling Directions:

  1. In a saucepan add dates, water Pioneer® Sugar, flour and vanilla. Cook on low to medium heat, until filling becomes thick. (Approximately 10 – 15 minutes).
**From the Kitchen of: Cheryl Varacalli of Farmington Hills, MI.
Kiffle Hungarian Cookies
1 vote, 4.00 avg. rating (74% score)

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.