Butter Horns Recipe
Yield: 64 hornsRecipe by luhu.jp
Ingredients:
1 cup: Regular butter or margarine,
3/4 cup: Sour cream, at room temp.
-not spread, at room temp.
Yolk from one large egg,
FILLING
3/4 cup: Granulated sugar,
-coarsely chopped,
3/4 cup: Walnuts or hazelnuts,
1 tsp: Ground cinnamon,
Directions:
1. Beat butter, sour cream and egg yolk in a large bowl with electric
mixer until smooth.
2. With mixer on low speed, gradually beat in flour until blended.
Divide dough in fourths. Wrap each separately and chill 1 hour or
until firm enough to roll.
3. FILLING: Process sugar, nuts and cinnamon in food processor or
blender until nuts are very finely chopped.
4. Heat oven to 375F. Have ungreased cookie sheets ready.
5. On a lightly floured surface, roll out 1 piece of dough at a time
(keep remainder refrigerated) to an 11-inch circle. Sprinkle with
1/4 of the filling. Using a pizza wheel or small knife, cut circle
into 16 wedges. Using a small metal spatula, carefully slide out 1
wedge. Roll up from wide edge to point of triangle. Place on cookie
sheet and curve into a crescent shape. Repeat with remaining wedges
and remaining pieces of dough.
6. Bake 25 minutes or just until golden. Remove to wire rack to
cool. Store airtight at room temperature up to 2 weeks or freeze.
from Womans Day 11/23/93 typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 10-28-94
Source from luhu.jp
mixer until smooth.
2. With mixer on low speed, gradually beat in flour until blended.
Divide dough in fourths. Wrap each separately and chill 1 hour or
until firm enough to roll.
3. FILLING: Process sugar, nuts and cinnamon in food processor or
blender until nuts are very finely chopped.
4. Heat oven to 375F. Have ungreased cookie sheets ready.
5. On a lightly floured surface, roll out 1 piece of dough at a time
(keep remainder refrigerated) to an 11-inch circle. Sprinkle with
1/4 of the filling. Using a pizza wheel or small knife, cut circle
into 16 wedges. Using a small metal spatula, carefully slide out 1
wedge. Roll up from wide edge to point of triangle. Place on cookie
sheet and curve into a crescent shape. Repeat with remaining wedges
and remaining pieces of dough.
6. Bake 25 minutes or just until golden. Remove to wire rack to
cool. Store airtight at room temperature up to 2 weeks or freeze.
from Womans Day 11/23/93 typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 10-28-94
Source from luhu.jp
Tags
Cake/cookie