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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Italian Sour Cream Horns. Ingredients:
1/4 ounce active dry yeast (regular, not rapid rise) |
3 tablespoons warm water (110 to 115 degrees f) |
4 cups flour |
1/2 teaspoon salt |
1 1/4 cups butter, softened |
3 egg yolks |
1/2 cup sour cream |
1 teaspoon vanilla extract |
powdered sugar |
3 egg whites |
1 cup granulated sugar |
1/2 cup finely chopped pecans |
1 teaspoon vanilla extract |
powdered sugar |
Directions:
1. For dough: Dissolve yeast in warm water. Sift flour; add salt. Add butter, eggs yolks, sour cream.
2. , vanilla and dissolved yeast mixture to flour mixture; work with hands until a moist dough forms. Cover and refrigerate 1 to 2 hours, or overnight.
3. Divide dough into eight pieces. Dust rolling pin and work surfaces with powdered sugar. Working with one piece of dough at a time, roll out dough to about 1/8 inch thickness (slightly thinner than pie dough, more like noodle dough).
4. Cut dough into a circle approximately 8 inches in diameter. (You may want to use a stainless steel bowl and just press out a circle). Refrigerate dough circle. Continue rolling and cutting remaining dough, refrigerating circles as you go. Re-roll leftover dough pieces and cut into circles.
5. Cut each circle of dough into 16 triangular pieces or wedges.
6. For filling: Beat egg whites until foamy. Gradually add sugar; beat until stiff. Fold in pecans and vanilla.
7. Spread 1/2 teaspoon filling on each triangle of dough; roll up, beginning with largest end. Place roll, small end down, on greased cookie sheet.
8. Bake in a 350 degrees F oven 10 to 12 minutes, or until slightly browned on bottom. Immediately transfer to racks to cool.
9. Sift powdered sugar over cooled cookies. Store in airtight container. Yield: About 10 dozen cookies.
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