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Walnut Horn Cookies Recipe

Walnut Horn Cookies Recipe photo by Taste of Home

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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

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Walnut Horn Cookies Recipe

Prep: 35 min. + chilling Bake: 20 min./batch

Yield: 48 Servings

35 20 55

Ingredients

1 pound butter, softened
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
4 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 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. Yield: about 8 dozen.

Nutritional Facts 2 cookies equals 237 calories, 15 g fat (7 g saturated fat), 46 mg cholesterol, 103 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Walnut Horn Cookies in Country Woman November/December 1998, p29

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Walnut Horn Cookies

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Reviewed on Feb. 08, 2011 by tjmedellin

Very good! I have been making this since I first got the recipe from TOH years ago. I make it every Christmas. I tend to use less filling and thus I cut the recipe for that in half. One of our favorites.

Reviewed on Dec. 25, 2010 by crazyquiltmom

This recipe is very labor intensive but soooo tasty, especially on the 2nd day. The crust is light & flaky; the filling is sweet & flavorful. Perfect for Christmas!

Reviewed on Dec. 09, 2010 by mercyangel8

VERY fattening- but OH SO GOOD! Sweet, delicate with a moist, nutty interior. Slightly crisp on the outside. Made half batch to start with and my husband liked them so much they were gone in 2 days! Will make a full batch for Christmas!