Nut Horns
Yield
1 batchPrep
30 minCook
15 minReady
8 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine, softened |
|
| 8 | ounces |
cream cheese
softened |
|
| 2 | each |
egg yolks
|
*
|
| ¼ | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 2 ½ | cups |
all-purpose flour
sifted |
|
| Filling | |||
| 2 | each |
egg whites
|
*
|
| 1 | pinch |
salt
|
*
|
| 1 | cup |
sugar
|
|
| 1 ½ | cups |
walnuts
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine, softened |
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 2 | each |
egg yolks
|
*
|
| 1.3 | ml |
salt
|
|
| 7.5 | ml |
vanilla extract
|
|
| 591 | ml |
all-purpose flour
sifted |
|
| Filling | |||
| 2 | each |
egg whites
|
*
|
| 1 | pinch |
salt
|
*
|
| 237 | ml |
sugar
|
|
| 355 | ml |
walnuts
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Cream together butter, cream cheese, egg yolks, salt and vanilla.
Stir in flour, if dough seems too soft add more flour.
Cover and refrigerate overnight.
Filling: Beat egg whites until stiff.
Slowly add salt and sugar, beating well.
Stir in nuts and vanilla.
Roll ⅓ dough at a time on generously floured and sugared surface into 12 inch squares.
Then cut into 3 inch squares.
Place one level teaspoon of filling on each square.
Bring opposite corners together overlapping slightly to form a horn.
Place on ungreased cookie sheet and bake for 15 minutes.
