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