Wednesday, December 17, 2014
Butter nut horns
By bobbi Ennett Allen
My mother-in-law made a less sugary version of this, but I like these better. Of course, she was watching my father-in-law’s sugar intake. Her son prefers to eat the sugar, then exercise to make it go away!
Dough
4cups flour
2tsp. baking soda
1/2tsp. salt
1cup frozen butter
3tsp. dry yeast
4 tbsp. very warm water
4egg yolks (save whites for filling)
1/2cup sour cream
1tsp. vanilla
Sift flour, baking powder and salt in mixing bowl. Cut in butter 1/2 at a time. The first half should be smaller than peas, and the last half should be about the size of small peas. Add the yeast to the water and stir. Add the beaten egg yolks, sour cream and vanilla. Blend the wet ingredients into the flour mixture. I do it with a large fork. Dough will be sticky and elastic. Divide into two balls, cover with plastic wrap and refrigerate for at least an hour. Divide one ball of dough into six parts, or four if you want larger cookies. Form into balls. Preheat oven to 400 degrees. Roll out each piece on a sugared board. Granulated sugar is actually easier to work with than flour. Spread the filling on the round and cut into 12 or 8 slices with a pizza cutter or very large knife. Roll, starting at the wide end, and place on parchment paper sprayed with Pam, with the pointed end down so they don’t unroll. Bake for 10 to 12 minutes or until golden brown. Makes 8 to 12 dozen cookies.
Filling
6egg whites (4 from the dough, plus two more)
11/2cups granulated sugar
11/2cups ground walnuts
1tsp. vanilla extract
Add egg whites to the mixing bowl and beat until very frothy. Gradually add sugar and vanilla and beat until fluffy. Fold in the walnuts.
Bobbi: They freeze well also, and hold up very well for shipping. My daughter, Beegie, requests these every Christmas. They are her favorites! I think she knows they are worth the calories.