Pennsylvania Dutch Cookies Kiffels - cooking recipe

Ingredients
    1 lb butter, softened (no substitutes)
    11 ounces cream cheese, softened
    4 large egg yolks
    4 1/2 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
Preparation
    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\u00b0F for 20 minutes or until lightly browned.
    Cool on wire racks.
    Yield: about 8 dozen.

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