| • | In a medium bowl, cream butter and cheese.
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| • | Stir in the egg yolks and vanilla extract.
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| • | Stir in the flour and baking powder. Add the flour mixture a little at a time, until it is fully incorporated.
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| • | Divide dough into 5 parts, wrap in plastic and refrigerate overnight.
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| • | In a medium bowl, beat egg whites to soft peaks.
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| • | Add sugar, a little at a time, while continuing to beat to stiff peaks.
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| • | Fold in ground walnuts and set aside.
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| • | On a lightly floured surface, roll out the dough to 1/4-1/8 inch thickness.
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| • | Cut into 3 inch squares, place 1/2 tsp filling in the center of each square and roll up from corner to corner.
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| • | Place on cookie sheets and refrigerate until hardened.
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| • | Preheat oven to 350 degrees F (175 degrees C).
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| • | Bake cookies for 10 to 12 minutes, until lightly browned.
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| • | Roll in confectioners' sugar when cool.
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| • | Hungarian Kifli is ready. |
