| 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 Degrees 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 Degrees 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. |
