Recipe Talk

I have lost a recipe for filled black walnut cookies that was from the midwest. Hope someone has one.

Recipe for "walnut-horns"

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NAME
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)
200 g flour
250 g butter
225 g sour cream
1 egg yolk
200 g brown sugar
115 g ground walnuts
2.5 ml 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 3 mm 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 (30 g should be enough).
(8) Bake for about 20 minutes at 190 deg. C. 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

OLD FASHIONED FILLED COOKIES

6 c. flour
1 tbsp. granulated sugar
1/2 tsp. salt
1 pkg. dry yeast
2 c. Crisco
3 eggs, beat well
1 c. milk

Stir dry ingredients in a large bowl. Put in shortening. Add remaining ingredients and mix well. Chill overnight.
To bake: Remove a small portion of dough at a time. Keep remaining dough refrigerated. Roll out on well surgared surface (use granulated sugar). Cut into 2 inch squares. Spread filling.

Filling: For walnut use 1 cup ground walnuts moistened with milk. For pineapple use pineapple preserves. Place a small amount on dough and fold. Close by folding into a triangle and crimp edges with a fork.

Bake at 375 degrees for 10-15 minutes until light brown. Cool on waxed paper spread over paper towels. Place in plastic bags when cooled. These cookies freeze well.

Title: Miniature Nut-Filled Pastries

Categories: Cookies

Yield: 8 servings

2 1/2 c Unsifted flour

1 c Butter or margarine

2 Egg yolks; slightly beaten

1/2 c Dairy sour cream

2 c Ground pecans or walnuts

2/3 c Dark corn syrup

Confectioners' sugar

Recipe by: WILSON BWVB02B

Place flour in a large bowl. With pastry blender or two knives use

scissors style, cut in butter or margarine until coarse crumbs from. Stir

in egg yolks and sour cream until well mixed. Turn onto a floured surface;

knead until smooth. Chill dough 20 minutes.

Stir together nuts and corn syrup, set aside. Divide dough in half.

Roll out half of dough to 1/8 inch thickness. Cut dough into 2-inch

squares. Put 1/2 tsp. nut filling diagonally across square. Bring up

unfilled corners of pastry to meed in center over filling. Pinch corners

together firmly to secure. Place on a greased cookie sheet.

Bake in preheated 400-degree oven 12 minutes or until edges are

lightly browned. Cool. Sprinkle with confectioners' sugar. Yield: Makes 8

dozen. Cookies store well. Source: The Army, Navy, and Air Force Times

Magazine, November 1978.

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