Pennsylvania Dutch Cookies Kiffels

DIRECTIONS

• 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.