Walnut Horn Cookies
At our house, it wouldn't be Christmas without these Pennsylvania Dutch cookies, which are known locally as kiffels. —Sharon Allen, Allentown, Pennsylvania
Ingredients
- 1 pound butter, softened
- 11 ounces cream cheese, softened
- 4 large 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 large egg whites
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Reviews
These cookies are "IT" for my family, I have to make it for Christmas. My husband will request these instead of gifts. Yes, they take time to make, but well worth it. I make the dough balls a little bigger, about 1.5 inches in diameter. You do not have to make them a day ahead. However need to chill them a little, so they are easier to work with. I roll them out to about 5" diameter circles, so the walnut filling fits in there just right. As long as the seams are on the cookie sheet and the ends curved in, they won't leak out. They are really good with coffee the next morning, if you have any left over.
Great tasting, but so time consuming. Does anyone else have issues with the filling coming out the ends and burning to the pan? Should I be pinching the ends closed? Can I make these in a tassie pan instead?
Don't try this unless you are cooking for an army with patience to match. Lots of time and money for a poor result.
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.
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!
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!
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