Italian Sour Cream Horns
Italian Sour Cream Horns
Posted by kdipaolo at recipegoldmine
com May 14, 2001
Dough
1 package active dry yeast (regular, not rapid rise)
3 tablespoons warm water (110 to 115 deg F)
4 cups flour
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) butter, softened
3 egg yolks
1/2 cup sour cream
1 teaspoon vanilla extract
Powdered sugar
Filling
3 egg whites
1 cup granulated sugar
1/2 cup finely chopped pecans
1 teaspoon vanilla extract
Powdered sugar
For dough: Dissolve yeast in warm water
Sift flour; add salt
Add butter, eggs yolks, sour cream, 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
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)
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
Cut each circle of dough into 16 triangular pieces or wedges
For filling: Beat egg whites until foamy
Gradually add sugar; beat until stiff
Fold in pecans and vanilla
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
Bake in a 350 deg F oven 10 to 12 minutes, or until slightly browned on bottom
Immediately transfer to racks to cool
Sift powdered sugar over cooled cookies
Store in airtight container
Yield: About 10 dozen cookies
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