2 cups unsalted butter
4 large egg yolks; slightly beaten
1 cup sour cream
1¼ pounds Pecan Valley Pecan Meal
1 cup granulated sugar
½ cup milk
1 tablespoon almond extract
glaze
1 large egg; beaten
Powdered sugar
1. In a large bowl, place the flour and the butter. Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs.
2. Add the egg yolks and sour cream; stir with a fork until combined. Turn the dough out onto a lightly floured board or pastry cloth. Knead the dough with your hands until it is smooth and can be shaped into a ball. If dough is too sticky, knead in more flour. If desired, wrap dough in plastic wrap and refrigerate.
3. In a medium-sized bowl, place the pecan meal, granulated sugar, milk and almond extract. Using a wooden spoon, stir in pecan mixture until ingredients are thoroughly combined.
4. Preheat oven to 400ºF. Grease baking sheets with solid vegetable shortening.
5. Divide the dough into quarters; wrap three of the quarters separately in plastic wrap and set aside. On a lightly floured surface, roll out the remaining quarter of the dough to a 15-inch-by-12-inch rectangle that is ⅛-inch thick. Using a pastry wheel, cut the rectangle of dough into 3-inch squares. Place a heaping teaspoons of the pecan filling in the center of each square; bring one corner of the dough over the filling to the opposite corner; pinch edges together. Place kifli on baking sheets; brush with the beaten egg.
6. Bake in a preheated oven for 10 minutes or until cookies are golden brown.
7. Remove from the baking sheet.
8. Fill the bottom of a pie place with powdered sugar. Roll kifli in the sugar. Let cool on wire racks.
9. Repeat steps with the remaining three quarters of dough.
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