Angel Horns

Title: Angel Horns
Categories: Dessert
Yield: 64 Servings

4 c Sifted all-purpose flour
1/2 ts Salt
1/2 c Butter or margarine plus
1 tb Butter or margarine
1 Cake compressed yeast;
-crumbled (see note)
1/2 c Commercial sour crem
4 Egg yolks; well beaten
1 ts Vanilla extract
Confectioner’s sugar

——————————–NUT FILLING——————————–
4 Egg whites; room temperature
1 c Sugar
1 ts Vanilla extract
1 c Finely ground nuts

Cookies: Heat oven to 350 degrees. Lightly grease cookie sheet with
unsalted shortening. Sift together flour and salt into a large bowl. Add
half the butter and cut it in with a pastry blender or two knives until the
mixture looks like coarse meal. Cut in remaining butter until it looks like
large peas. Add crumbled yeast. Add sour cream and mix well. Beat egg yolks
until frothy; add vanilla and blend egg mixture into butter mixture. If
necessary, knead dough on a lightly floured board until smooth. Divide
dough into 8 parts and roll one portion at a time. On a floured board, roll
each portion into 8 wedge-shaped pieces. Place 1 teaspoonful of the Nut
Filling at the wider edge of each wedge. Roll up each wedge, starting at
the wide side, and place on prepared cookie sheet with the point
underneath. Bake 20-22 minutes, or until lightly browned. Remove cookies to
wire cake racks and cool. Sprinkle with confectioner’s sugar when cooled.
Makes 64 cookies.

NOTE: 1 package active dry yeast dissolved in 2 tablespoons warm water
(105-115 degrees) may be substituted for cake yeast.

Nut Filling: In the small bowl of an electric mixer beat egg whites until
soft peaks form. Gradually add sugar and vanilla and beat until stiff peaks
form. Blend in ground nuts.




From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,