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Walnut Horn Cookies

 Walnut Horn Cookies
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
48 ServingsPrep: 35 min. + chilling Bake: 20 min./batch


  • 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
  • 4 cups ground walnuts (about 1 pound)
  • 5-3/4 cups confectioners' sugar, divided
  • 4 egg whites
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure Almond Extract


  • 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

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Walnut Horn Cookies (continued)

Directions (continued)

  • 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.