Spiced or Plain Butterhorns
Yield
10 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
water
|
|
| 1 | each |
yeast, active dry
|
*
|
| ½ | teaspoon |
nutmeg
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
margarine
softened |
|
| 2 | large |
eggs
|
|
| ½ | cup |
pecans
or walnuts, chopped |
|
| ½ | cup |
sugar
|
|
| 1 ½ | cups |
powdered sugar
|
|
| ¼ | cup |
margarine
softened |
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | tablespoon |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
water
|
|
| 1 | each |
yeast, active dry
|
*
|
| 2.5 | ml |
nutmeg
|
|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
margarine
softened |
|
| 2 | large |
eggs
|
|
| 118 | ml |
pecans
or walnuts, chopped |
|
| 118 | ml |
sugar
|
|
| 355 | ml |
powdered sugar
|
|
| 59 | ml |
margarine
softened |
|
| 2.5 | ml |
vanilla extract
|
|
| 15 | ml |
milk
|
|
Directions
Butter Frosting: Combine water, yeast and 1 tablespoon sugar. Let stand in warm place until yeast dissolves and mixture foams.
Mix together nutmeg, flour, cinnamon, salt and margarine as you would for pie crust.
Add egg yolks and yeast mixture.
Blend well and form into a ball.
Divide dough into 4 parts.
Roll each into an 8- or 10-inch circle onto wax paper.
Cut into eight to ten wedges. Spread each piece with mixture of egg white and ½ cup sugar and sprinkle with nuts. Roll from wide end to pointed end to form a horn.
Bake on greased cookie sheet at 375℉ (190℃) for 12 to 15 minutes until lightly browned.
To make frosting, combine ingredients and beat until fluffy.
Frost when cooled.
If left unfrosted, can dust with powdered sugar or leave plain.
For non-spiced cookie, omit cinnamon and nutmeg.
