KIFFELS
(Walnut Horn Cookies)

1 pound butter softened
11 oz cream cheese softened
4 egg yolks
4 1/4 cups flour

For the Filling:
4 cups ground walnuts
5 3/4 cups confectioners sugar - divided
4 egg whites
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

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 filling. Combine walnuts and 3 3/4 cup 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 another 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 teaspooons of filling over each. Roll up, place seam side down on a ungreased baking sheet. Curve the ends slightly. Bake at 350 degrees for 20 minutes or until lightly browned. Cool on wire racks. Yield - about 8 dozen.

Nancy Forshee