Pennsylvania Dutch Cookies Kiffels

• 1 lb butter, softened (no substitutes)
• 11 ounces cream cheese, softened
• 4 large egg yolks
• 4 1/2 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

1. In a mixing bowl, combine butter, cream cheese, egg yolks and flour; beat until smooth.
2. Shape into 1-inch balls; place in a container with waxed paper separating each layer.
3. Cover and refrigerate overnight.
4. FOR THE FILLING, combine walnuts and 3 3/4 cups sugar (the mixture will be dry).
5. In a small mixing bowl, beat egg whites until soft peaks form; fold into nut mixture.
6. Add extracts and a few drops of water if necessary until filling reaches a spreading consistency.
7. Place remaining sugar in a bowl; roll cream cheese balls in sugar until completely covered.
8. Place a few balls at a time between two sheets of waxed paper.
9. Roll balls into 2 1/2-inch circles.
10. Gently spread about 2 teaspoons of filling over each.
11. Roll up; place seam side down on ungreased baking sheets.
12. Curve the ends slightly.
13. Bake at 350u0b0F for 20 minutes or until lightly browned.
14. Cool on wire racks.
15. Yield: about 8 dozen.

butter, cream cheese, egg yolks, allpurpose, filling, ground walnuts, confectioners, egg whites, vanilla extract, almond extract

Taken from www.food.com/recipe/pennsylvania-dutch-cookies-kiffels-85054 (may not work)