Pennsylvania Dutch Cookies Kiffels
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Ingredients
| 1 lb. | butter (no substitutes), softened | | 11 oz. | cream cheese, softened | | 4 | egg yolks | | 4-1/2 cup | all purpose flour |
Filling
| 4 cups | ground walnuts (about 1 pound) | | 5-3/4 cup | confectioners’ sugar, (divided) | | 4 | egg whites | | 1/2 tsp. | vanilla extract | | 1/2 tsp. | almond extract |
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Instructions
In a mixing bowl, combine butter, cream cheese, egg yolks and flour; beat until smooth. Shape into 1-inch balls; place in a container with waxed paper separating each layer. Cover and refrigerate overnight.
FOR THE FILLING, combine walnuts and 3 3/4 cups sugar (the mixture will be dry). In a small mixing bowl, beat egg whites until soft peaks form; fold into nut mixture. Add extracts and a few drops of water if necessary until filling reaches a spreading consistency.
Place remaining sugar in a bowl; roll cream cheese balls in sugar until completely covered. Place a few balls at a time between two sheets of waxed paper. Roll balls into 2 1/2 inch circles. Gently spread about 2 teaspoons of filling over each. Roll up; place seam side down on ungreased baking sheets. Curve the ends slightly. Bake at 350 F for 20 minutes or until lightly browned. Cool on wire racks. Yield: about 8 dozen.
Author's Comments
Also known as walnut horn cookies.
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