Pennsylvania Dutch Cookies Kiffels Recipes

WALNUT HORN COOKIES

Steps:

• 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.

HUNGARIAN KIFFLES

Steps:

• Beat butter and cream cheese in the bowl of a stand mixer until pale yellow and creamy. Gradually add 2 cups flour to butter mixture until the dough is too thick for the mixer. Stir remaining 2 cups flour into the butter mixture by hand and knead until dough falls off hands easily. Roll dough into a ball, place in bowl, cover with plastic wrap, and chill in the refrigerator for 8 hours or overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Stir walnuts and sugar together in a bowl. Pour milk into walnut mixture and stir to form a paste.
• Turn dough onto a floured work surface and roll to desired thickness. Cut dough into 2-inch squares. Place about 1 teaspoon walnut filling in the center of each square. Roll the dough from 1 corner to the other corner around the walnut filling and transfer to a baking sheet.
• Bake in the preheated oven until light brown, 10 to 15 minutes.

PENNSYLVANIA DUTCH COOKIES KIFFELS

Steps:

• In a mixing bowl, combine butter, cream cheese, egg yolks and flour; beat until smooth.
• Shape into 1-inch balls; place in a container with waxed paper separating each layer.
• Cover and refrigerate overnight.
• FOR THE FILLING, combine walnuts and 3 3/4 cups sugar (the mixture will be dry).
• In a small mixing 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-inch 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°F for 20 minutes or until lightly browned.
• Cool on wire racks.
• Yield: about 8 dozen.