recipes@decwrl.UUCP (01/30/87)
WALNUT-HORNS(D) USENET Cookbook WALNUT-HORNS(D)
WALNUT HORNS
WALNUT-HORNS - Rolled, walnut-filled cookies
This recipe has been in the family for a while. These cook-
ies make great Christmas gifts.
INGREDIENTS (makes about 60 cookies)
2 cups flour
1 cup butter
8 oz sour cream
1 egg yolk
1 cup brown sugar
1 cup ground walnuts
1/2 tsp cinnamon
butter
PROCEDURE
(1) Cream the flour and butter.
(2) Mix in the sour cream and the egg yolk.
(3) Divide the dough into four parts, wrap in plastic
wrap, and chill for several hours.
(4) Mix together the brown sugar, walnuts, and cin-
namon.
(5) Roll each dough section on a floured surface until
about 1/8 inch thick.
(6) Spread about 1/4 of the sugar/walnut/cinnamon mix-
ture over each rolled dough section. Cut the dough
into pie-shaped wedges and roll, beginning at the
wide end.
(7) Place cookies on an ungreased cookie sheet. Brush
with melted butter (2 Tbsp should be enough).
(8) Bake for about 20 minutes at 375 deg. F. If you
remove the cookies from the oven before they turn
brown, the dough will be softer and flakier. If
you remove them after they have browned slighly,
the dough will be crisper.
(9) Remove cookies from cookie sheet before they have
cooled completely, or else they stick to the
cookie sheet.
NOTES
During my childhood, these cookies tasted wonderful. How-
ever, now they strike me as a bit sweet. You could probably
decrease the amount of brown sugar by 1/4 to 1/2 and make up
for the loss in volume by increasing the amount of nuts.
RATING
Difficulty: easy to moderate. Time: Initial preparation:
10 minutes; chilling: at least 2 hours; final preparation:
20 minutes; baking: 20 minutes. Precision: Measure the
dough ingredients.
CONTRIBUTOR
Aviva Garrett
Santa Cruz, CA
Excelan, Inc., San Jose, California, USA
ucbvax!mtxinu!excelan!aviva