Back by popular demand, my Grandmother’s scrumptious - or as she would say, luscious, kiffles have become an annual tradition here in the cooking studio. This yeasted pastry the size of a cookie, is filled with traditional ground walnuts and the not so traditional raspberry. While we usually just make them for Christmas, they really are great for any holiday or any time of the year. I offer this Winter encore by your request for those that couldn’t get into the December class. Bring a rolling pin and containers to take your finished kiffles home. Of course, I won’t say anything if you eat them all here (I saw nothing).