Walnut Horn Cookies
TOTAL TIME: Prep: 35 min. + chilling Bake: 20 min./batch
YIELD: about 8 dozen.
At our house, it wouldn't be Christmas without these Pennsylvania Dutch cookies, which are known locally as kiffels. —Sharon Allen, Allentown, Pennsylvania
Ingredients
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1 pound butter, softened
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11 ounces cream cheese, softened
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4 large egg yolks
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4-1/4 cups all-purpose flour
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FILLING:
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4 cups ground walnuts (about 1 pound)
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5-3/4 cups confectioners' sugar, divided
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4 large egg whites
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1/2 teaspoon vanilla extract
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1/2 teaspoon almond extract
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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 cookies: 237 calories, 15g fat (7g saturated fat), 46mg cholesterol, 103mg sodium, 24g carbohydrate (14g sugars, 1g fiber), 3g protein.
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