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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 48 |
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At our house, it wouldn't be Christmas without these Pennsylvania Dutch cookies that are known locally as kiffels . We have two children, 16 and 9. -Sharon Allen, Allentown, Pennsylvania Ingredients:
1 pound butter, softened |
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened |
4 egg yolks |
4-1/4 cups king arthur unbleached all-purpose flour |
filling: |
4 cups ground walnuts (about 1 pound) |
5-3/4 cups confectioners' sugar, divided |
4 egg whites |
1/2 teaspoon vanilla extract |
1/2 teaspoon almond extract |
Directions:
1. In a large bowl, combine butter, cream cheese, egg yolks and flour; beat until smooth. Shape into 1-in. balls; place in a container with waxed paper separating each layer. Cover and refrigerate overnight.
2. For filling, combine walnuts and 3-3/4 cups sugar (the mixture will be dry). In a small 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.
3. 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.
4. Roll balls into 2-1/2-in. 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° for 20 minutes or until lightly browned. Cool on wire racks. Yield: about 8 dozen.
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