Pennsylvania Dutch Cookies Kiffels |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Also known as walnut horn cookies. Ingredients:
1 lb butter, softened (no substitutes) |
11 ounces cream cheese, softened |
4 large egg yolks |
4 1/2 cups all-purpose flour |
4 cups ground walnuts (about 1 pound) |
5 3/4 cups confectioners' sugar, divided |
4 large egg whites |
1/2 teaspoon vanilla extract |
1/2 teaspoon almond extract |
Directions:
1. In a mixing bowl, combine butter, cream cheese, egg yolks and flour; beat until smooth.
2. Shape into 1-inch balls; place in a container with waxed paper separating each layer.
3. Cover and refrigerate overnight.
4. FOR THE FILLING, combine walnuts and 3 3/4 cups sugar (the mixture will be dry).
5. In a small mixing bowl, beat egg whites until soft peaks form; fold into nut mixture.
6. Add extracts and a few drops of water if necessary until filling reaches a spreading consistency.
7. Place remaining sugar in a bowl; roll cream cheese balls in sugar until completely covered.
8. Place a few balls at a time between two sheets of waxed paper.
9. Roll balls into 2 1/2-inch circles.
10. Gently spread about 2 teaspoons of filling over each.
11. Roll up; place seam side down on ungreased baking sheets.
12. Curve the ends slightly.
13. Bake at 350°F for 20 minutes or until lightly browned.
14. Cool on wire racks.
15. Yield: about 8 dozen.
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