Walnut Horn Cookies

At our house, it wouldn't be Christmas without these Pennsylvania Dutch cookies, which are known locally as kiffels

Ingreadient:

• 1 pound butter, softened
• 11 ounces cream cheese, softened
• 4 large egg yolks
• 4-1/4 cups all-purpose flour
• 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

Directions :

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.
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.
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.
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.