Best Pennsylvania Dutch Cookies Kiffels Recipes

PENNSYLVANIA DUTCH COOKIES KIFFELS

Steps:

• 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.

BUSHEL COOKIES (PENNSYLVANIA DUTCH)

Steps:

• In a very large bowl, cream shortening and sugar together. Add eggs two at a time. Beat well.
• Sift dry ingredients (flour, baking soda, baking powder, salt and cinnamon) into another very large bowl.
• Grind raisins and nuts (for you modern-day cooks, use food processor) and add to sifted flour mixture.
• Add vanilla or orange peel and mix well.
• Drop onto ungreased cookie sheets. With a lightly dusted fork, press lightly to make a criss-cross pattern on each cookie.
• Bake at 375 F for 8-10 minutes or until cookie is golden around the edges.