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Hungarian Butterhorn Cookies




Source of Recipe


The Honorable Dick Durbin United States Senator, Illinois


Recipe Introduction


Senator Dick Durbin first obtained this recipe about 40 years ago, when he was a paperboy for the now-defunct East St. Louis Journal (the same paper that the late Congressman Melvin Price once wrote for as a sports reporter). One Christmas, a customer gave Durbin a box of these cookies, which proved so popular with the entire family that he went back for the recipe. Durbin's mother baked them every Christmas.



List of Ingredients




Cookie Dough
-1 package yeast
-4 cups general purpose flour, sifted
-1-1/4 cups margarine
-1/2 teaspoon salt
-3 egg yolks (beaten)
-1/2 cup sour cream
-1 teaspoon vanilla
Filling
-3 egg whites
-1 cup of ground nuts (must be well-grounded)
-1 teaspoon vanilla
-1 cup powdered sugar


Recipe



Dough:
-Sift flour with salt, add yeast.
-Cut in margarine, add beaten egg yolks, sour cream and vanilla.
-Stir until just blended.
-Wrap in wax paper and chill while making filling.

Filling:
-Beat egg whites until stiff.
-Gradually fold in sugar, nuts and vanilla.
-Brush pastry board or cloth with powdered sugar.
-Divide dough into 8 parts.
-Keep balance of dough refrigerated while working on each part.

-Roll out each portion of dough very thin and round.
-Cut into 8 wedges.
-Put one teaspoon of filling on each wedge and roll up from the broad side.
-Curl and place on buttered baking sheet, tips down.
-Bake at 350 degrees for 25 minutes.
-When cool, roll or sprinkle the horns with powdered sugar.