Erma Gassensmith was my son's fifth grade teacher. She got the recipe from watching her mother and measuring all the ingredients as her mother made the kieflies. Her mother immigrated from Hungary. "The trick to making beautiful, tender kieflies is to handle the dough as little, and as gently, as possible. Bake the kieflies as soon as you have filled a batch so that the dough does not become warm and limp. If you feel dough has become a bit warm after filling a cookie sheet, refrigerate for 15 minutes before baking." Erma Gassensmith.