Christmas Nut Horn Cookies 1 (1/4-ounce) packet active dry yeast 2 tablespoons granulated sugar 1/4 cup warm water (105 - 110 degrees F.) 6-1/2 cups all-purpose flour, divided 1 teaspoon salt 2 teaspoons baking powder 1 cup cold butter 6 egg yolks 1 cup sour cream 1 teaspoon vanilla extract 2 cups powdered sugar for coating Preheat oven to 350 degrees F. In small bowl, dissolve yeast and sugar in water; set aside. In large mixing bowl, combine 6 cups flour, salt and baking powder; cut in butter. Mix in egg yolks, sour cream, yeast and vanilla. On floured surface, knead until smooth, adding up to 1/2 cup more flour to make soft dough. (Dough may be wrapped and refrigerated at this point to bake later.) Shape pieces of dough into 1-inch balls; coat with powdered sugar. Roll each ball into 4x6-inch oval, adding powdered sugar as needed to prevent sticking. Spread Filling down center of oval to within 1/4 inch of side; roll up starting with short side, then bend into horseshoe shape. Place on greased or parchment paper-lined cookie sheets. Bake at 350 degrees for 12 to 14 minutes. Cool on wire cooling racks. Sprinkle with powdered sugar just before serving, if desired. Makes about 10 dozen. Filling 6 egg whites 1-1/2 cups granulated sugar 6 cups walnuts, ground Beat egg whites until soft peaks form. Gradually beat in sugar until stiff peaks form; fold in nuts.
Posted on: Sun, 14 Dec 2014 15:35:46 +0000
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