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Walnut Horn Cookies

At our house, it wouldn't be Christmas without these Pennsylvania Dutch cookies, which are known locally as kiffels. —Sharon Allen, Allentown, Pennsylvania
  • Total Time
    Prep: 35 min. + chilling Bake: 20 min./batch
  • Makes
    about 8 dozen

Ingredients

  • 1 pound butter, softened
  • 11 ounces cream cheese, softened
  • 4 large egg yolks
  • 4-1/4 cups all-purpose flour
  • FILLING:
  • 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

  • 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.
  • 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.
  • 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-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.
Nutrition Facts
2 each: 237 calories, 15g fat (7g saturated fat), 46mg cholesterol, 103mg sodium, 24g carbohydrate (14g sugars, 1g fiber), 3g protein.
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