Best Nut Horns Yeast Cookie Recipes

HUNGARIAN NUT HORNS

Steps:

• In a small bowl, dissolve yeast in water; set aside. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add the egg yolks, sour cream, vanilla and yeast mixture. Mix well with hands (dough will not be sticky). , For filling, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in vanilla. Fold in walnuts. , Divide dough into eight portions. On a work surface heavily coated with confectioners' sugar, roll one portion into a 12-in. circle. Cut into 12 wedges. Spread 1 teaspoon filling over each wedge; tuck in edges of wide end and roll up toward narrow point. Repeat with remaining dough and filling, adding confectioners' sugar to work surface as needed. , Place on parchment-lined baking sheets. Bake at 375° for 12-14 minutes or until lightly browned. Remove to wire racks.

MOM'S NUT HORNS

Steps:

• Cut butter into flour in a bowl using 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add sour cream and egg yolk; mix well. Shape the dough into a ball. Wrap in plastic wrap and refrigerate, 8 hours to overnight.
• Combine walnuts, sugar, and cinnamon in a small bowl.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
• Cut dough into 4 equal pieces. Roll each piece into a 1/8-inch thick circle on a lightly floured surface. Spread 1/4 of the walnut mixture on each circle; cut each circle into 12 wedge-shaped pieces with a pizza wheel.
• Shape each piece of dough into a crescent by rolling dough from the wide end of the wedge into the center. Transfer cookies carefully to the baking sheets.
• Bake in the preheated oven until golden, 20 to 25 minutes. Watch cookies carefully as they bake; their bottoms tend to brown faster than their tops.

NUT HORNS

Steps:

• In a large bowl, stir together flour and salt. Add shortening, 4 beaten eggs, evaporated milk, yeast and 1/4 cup sugar. Mix as much as you can in the bowl, then turn out onto a floured surface and knead until smooth, about 5 minutes. Place into an oiled bowl, cover and chill overnight.
• To make the filling: Melt margarine and stir in sugar. Mix in the cinnamon and walnuts; remove from heat and set aside to cool. When the nuts are cooled, stir in the egg and just enough of the milk to moisten the filling.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll out dough to 1/4 inch in thickness. Sprinkle some of the remaining sugar over the dough. Cut into small triangles about 3 inches long and 2 inches at the base. Put a teaspoon of filling at the base of the triangle and roll towards the point. Roll in sugar and place 2 inches apart onto the prepared cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

NUT HORNS

Steps:

• Scald milk. Cool to safe temperature for yeast.
• In a separate pot melt shortening.
• Beat eggs.
• Dissolve yeast in the warm milk. Add shortening and beaten eggs.
• Add flour 2 cups at a time. Knead dough.
• Cover and refrigerate overnight.
• To prepare filling combine the first 5 ingredients in a saucepan. Bring to a boil.
• Add beaten eggs and cook 2 minutes. Remove from heat.
• Heat oven to 375°F.
• Roll manageable portions of the dough very thin in powdered sugar. Cut in 3x3 squares.
• Place 1 tsp filling in one corner of a dough square. Roll up, starting at that corner, and seal edges.
• Place on greased cookie sheet. Sprinkle with powdered sugar.
• Bake 15-20 minutes (lightly browned?).

NUT HORNS

Steps:

• Mix flour and butter with pastry blender.
• Make a well in the center.
• add 1 egg yolk and sour cream.
• Mix together well.
• Divide dough in 3 balls.
• Wrap each ball in wax paper.
• Chill overnight.
• Next day, take out one ball at a time.
• roll out on floured board in a circle.
• as a pie crust 12" to 13" across.
• Mix 3/4 cut ground walnuts and.
• 3/4 cups of sugar.
• Divide this filling into 3 parts.
• Sprinkle over rolled out dough.
• Then roll nuts lightly into dough with a rolling pin.
• Cut into 16 wedges.
• Roll each piece wide end first to narrow tip.
• Place narrow end down on cookie sheet.
• Bake at 350 degrees for 20 minutes until golden.
• Dust with powdered sugar before serving.

KIFLES (NUT ROLLS OR HORNS)

Steps:

• Combine nuts, sugar and vanilla.
• Fold in egg whites; set aside.
• Put flour into a large bowl.
• Add the yeast to the egg yolks in a small bowl and let soften.
• Cut butter into the flour until crumbly.
• Add egg yolks and yeast and sour cream.
• Mix well until it forms a smooth ball.
• Form into 10 balls and chill.
• Mix 1 cup granulated and 1 cup powdered sugar.
• On counter top, sprinkle a spoonful of sugar mixture, place 1 ball on the sugar, add more sugar on top, roll out ball Roll until dough is 1/8-inch thick, forming a circle.
• Cut the circle into 8 pie-shaped wedges.
• Fill the wide end of each wedge with 1 level teaspoon of filling.
• Roll from wide end to the point.
• Continue with all the balls.
• Place on greased cookie sheets.
• Bake at 325°F for 15 minutes.

WALNUT HORN COOKIES

Steps:

• In large mixing bowl, cream 1 cup butter and cream cheese until light and fluffy.
• Gradually add flour, beating until a ball forms.
• Divide dough into four portions.
• Roll each portion into a 12-inch circle.
• Melt the remaining butter.
• In a large bowl, combine the walnuts, 3/4 cup sugar, milk, vanilla, salt and melted butter.
• Spread over each circle.
• Cut each into 12 wedges.
• Roll up wedges, starting from the wide ends.
• Place on greased baking sheets.
• Curve ends to form crescents.
• Bake at 325 degrees for 35-40 minutes or until lightly browned.
• Remove to wire racks.
• Place remaining sugar in a large resealable plastic bag.
• Add warm cookies, a few at a time, and gently shake to coat.

NUT HORNS (YEAST COOKIE)

Steps:

• 1. Put yeast in sour cream. Add egg yolks. Mix well. Let stand.
• 2. Cut shortening and lard in flour. Add sugar. Mix in the yeast mixture and add vanilla. Mix well. Refrigerate over night (at least 6 hours) or up to several days.
• 3. When ready to bake, preheat oven to 325 degrees. Line cookie sheets with parchment paper. Using about a fourth of the dough at a time, keeping the remaining dough in the refrigerator, roll dough out onto a floured surface into about a 9 inch circle. Cut into 16 crescent shapes from circle. (like very small pizza slices) :) (see how nice and even mine are? lol!) Doesnt matter, they still taste wonderful!
• 4. FOR THE NUT FILLING: Combine all ingredients and mix well.
• 5. Spoon a tiny bit of filling onto the broad end of the crescent slices and roll from broad side to short side like a crescent. Place seam side down, pressing gently to make sure they dont unroll.
• 6. Bake @ 325 degrees for 15-20 minutes until just golden. Let cool on racks. Before serving, powder with powdered sugar. These can be frozen for later use. Bring to room temperature and sprinkle with powdered sugar.