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Italian Sour Cream Horns




Source of Recipe


St. Louis Post Dispatch


List of Ingredients




For dough:
1 package active dry yeast (regular not rapid-
rise)
3 tablespoons warm water (110 to 115 degrees)
4 cups all-purpose flour
1/2 teaspoon salt
1 1/4 cups butter or margarine
-- (2 1/2 sticks)
softened (we used butter)
3 egg yolks
1/2 cup dairy sour cream
1 teaspoon vanilla
Confectioners' sugar
For filling:
3 egg whites
1 cup granulated sugar
1/2 cup finely chopped pecans
1 teaspoon vanilla
Confectioners' sugar





Recipe



For dough: Dissolve yeast in warm water. Sift flour; add salt. Add butter, egg yolks, sour cream, vanilla and dissolved yeast mixture to flour mixture; work with hands until a moist dough forms. Cover and refrigerate 1 or 2 hours, or overnight. Divide dough into eight pieces. Dust rolling pin and work surface with confectioners' sugar (not flour). Working with one piece of dough at a time, roll out dough about 1/8-inch thick, like noodle dough (slightly thinner than pie dough). Cut dough into a circle approximately 8 inches in diameter. (You might 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. Reroll 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 sheets. Bake in a preheated 350-degree oven 10 to 12 minutes, or until slightly browned on bottom. Immediately transfer to racks to cool. Sift confectioners' sugar over cooled cookies. Store in an airtight container. Yield: About 10 dozen cookies. Tester's notes: Time-consuming cookie, but worth the effort because of the taste, yield and attractiveness. Cookie has a pastry-like dough with a light, nutty, meringue filling. Family members can help with the rolling and shaping. Richard Gillardi, Florissant.