Butter Horns

Ingredients

• Dough:
• 2 cups sifted all-purpose flour
• 1 cup(2 sticks) butter or margarine, softened
• 1 egg yolk
• 3/4 cup commercial sour cream
• Filling:
• 1/2 cup finely chopped walnuts, pecans or Brazil nuts
• 1 cup sugar(granulated)
• 1/2 tsp. ground cinnamon
• 4 to 5 maraschino cherries, finely chopped
• 1 tbsp. cherry juice
• 1-oz. whiskey or rum
• About 2 tbsps. brown sugar
• Powdered sugar

Directions

Dough: Sift flour into a medium mixing bowl; cut in butter until mixture is the size of peas. Add egg yolk and sour cream; mix only until it holds together. Divide dough into 5 parts; shape each into a ball, and wrap in waxed paper. Refrigerate for several hours.(This dough may also be refrigerated for several days.)

Filling: Combine first 6 ingredients in a bowl; mix until filling will hold together. On a lightly floured board, roll each dough ball out into a 9-inch circle; cut into 10 wedges(about 3 inches at widest end). Sprinkle about 1/4 tsp. (or less) brown sugar on each wedge. Add about 1/4 to 1/2 tsp. of filling to wide end of wedge. Roll up each wedge, from wide end to center, forming a horn. Place horns on ungreased cookie sheets about 1-inch apart. Bake at 375 degrees F. for about 15 to 20 minutes or until light and golden brown. Remove at once from cookie sheet and sprinkle with powdered sugar. Yield: 50 horns.

Submitted 6/13/05.
Source: Seasonal Samplings
Submitted By: Linda Wilsn
lwilson@gatecom.com
Butter Horns