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Butter Horn Cookies

Butter Horn Cookies
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Kris Kristner

Butter Horn Cookies

Stir 2 cups all-purpose flour, 1 tsp. baking powder and 1/4 tsp. salt together in bowl. Cut in 1/2 cup butter. Set aside.

Dissolve 1 1/2 tsp (1/2 package) active yeast in 2 tbsp. warm water, stir in 2 egg yolks, 1/4 cup sour cream and 1/2 tsp. vanilla. Blend into flour mixture. Refrigerate 1 hour.

Heat oven to 400 degrees. Beat 2 egg whites until foamy; gradually add 1/2 cup granulated sugar; beat until stiff. Fold in 1/2 cup finely ground walnuts or pecans and 1/2 tsp. almond extract.

Divide dough into 4 parts. Roll each part into 9-inch circles on board sprinkled with confectioner’s sugar. Cut each circle into 12 wedges (pie-like). Spread 1 heaping tsp. of meringue on each. Roll, beginning from the wide end. Bake on lightly greased baking sheet for 10-12 minutes, or until golden brown. Sprinkle with confectioner’s sugar.

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