These delicate, beautiful cookies willmake a delicious treat for special occasions. Or make the occasionspecial by serving them to your friends and family anytime.
Recipe: Butter Horn Cookies
2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup butter or margarine, chilled 1 1/2 teaspoons active dry yeast 2 tablespoons warm water 2 large eggs, separated 1/4 cup sour cream 1/2 teaspoon vanilla extract 1/2 cup granulated sugar 1/2 cup finely ground walnuts 1/2 teaspoon almond extract 1/4 cup powdered sugar – divided use
Stir together flour, baking powder andsalt in a small mixing bowl. Cut in butter to make coarse crumbs.
In a separate bowl, add yeast to warmwater (105°F to 110°F); stir in egg yolks, sour creamand vanilla. Blend into flour mixture. Mix until soft dough forms.Refrigerate dough for 1 hour.
Preheat oven to 400°F (205°C).Lightly grease a baking sheet; set aside.
Beat egg whites until foamy. Graduallyadd sugar and continue to beat until stiff peaks form. Gentlyfold in nuts and almond extract; set mixture aside.
Remove dough from refrigerator. Divideinto 4 equal parts, refrigerating each part until ready to use.Roll each section into a 9-inch circle on a lightly floured surface(or chilled marble board). Sprinkle lightly with powdered sugar.Cut each circle into 12 wedges.
Spread a heaping teaspoon of preparedmeringue on each wedge. Roll up each wedge, beginning at wideend. Place on baking sheet and bake for 10 to 12 minutes or untilgolden brown. Remove to wire rack. Sprinkle cookies with remainingpowdered sugar when cool.
Makes 24 cookies.
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