Pennsylvania Dutch Cookies Kiffels Recipe
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Yield: Approximately 8 dozen
Description: Delight in the rich, buttery goodness of Pennsylvania Dutch Cookies Kiffels, a classic treat that’s perfect for any occasion. These delightful cookies are filled with a sweet walnut mixture, encased in a tender, cream cheese dough. Perfect for sharing with family and friends or for holiday festivities, these kiffels are sure to become a favorite on your dessert table.
Ingredients:
- 1 cup butter, softened
- 1 cup cream cheese, softened
- 4 1/2 cups all-purpose flour
- 1 cup finely ground walnuts
- 5 3/4 cups confectioners’ sugar, divided
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 egg yolk
- 2 egg whites
Instructions:
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Prepare the Dough: In a large mixing bowl, combine the softened butter, cream cheese, and egg yolk. Gradually add the flour, beating until the mixture is smooth and well combined. The dough should be soft but manageable.
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Chill the Dough: Shape the dough into 1-inch balls and place them in a container lined with waxed paper, ensuring each layer is separated by more waxed paper. Cover the container and refrigerate the dough overnight. This step allows the dough to firm up and makes it easier to handle.
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Prepare the Filling: In a medium bowl, mix together the finely ground walnuts with 3 3/4 cups of confectioners’ sugar. This mixture will be quite dry.
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Make the Nut Mixture Moist: In a separate small bowl, beat the egg whites until they form soft peaks. Gently fold the beaten egg whites into the walnut mixture until combined. Stir in the vanilla extract and almond extract if using. If the mixture is too thick, add a few drops of water until it reaches a spreadable consistency.
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Shape and Fill the Cookies: Remove the dough balls from the refrigerator. Place a few dough balls at a time between two sheets of waxed paper. Using a rolling pin, roll each ball into a 2 1/2-inch circle.
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Add the Filling: Spread about 2 teaspoons of the walnut filling onto each dough circle. Carefully roll up each circle into a log shape, sealing the edges to encase the filling.
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Prepare for Baking: Place the rolled cookies seam side down on ungreased baking sheets. Gently curve the ends of each cookie to form a crescent shape.
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Bake: Preheat your oven to 350°F (175°C). Bake the cookies for about 20 minutes, or until they are lightly browned. Keep an eye on them to ensure they don’t over-brown.
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Cool: Remove the cookies from the oven and allow them to cool on wire racks.
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Final Touch: Once completely cooled, roll the cookies in the remaining 2 cups of confectioners’ sugar for a final sweet touch.
Nutritional Information (per serving):
- Calories: 1433.5
- Total Fat: 88.8 g
- Saturated Fat: 41.1 g
- Cholesterol: 269.8 mg
- Sodium: 476.9 mg
- Total Carbohydrates: 146.6 g
- Dietary Fiber: 4.6 g
- Sugars: 86 g
- Protein: 19.9 g
Tips:
- Consistency: If the filling seems too runny, add a little more ground walnuts or confectioners’ sugar. If it’s too dry, add a few more drops of water.
- Storage: Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Enjoy these delectable Pennsylvania Dutch Cookies Kiffels with a cup of tea or coffee, and share the joy of this traditional treat with your loved ones! 🍪💫
