Apricot Horns
Source of Recipe
Internet
List of Ingredients
1/2 pound (2 sticks) butter
3 cups flour
3 eggs yolks, well beaten
1 small cake Fleishman's yeast (or 1/3 of the household size)
1 tablespoon sugar
8 tablespoons cream or top milk
1/8 teaspoon vanilla
1 cup apricot preserves (or more if you like)
1 egg beaten (for glaze)
Cut flour and butter together (as for pie) with a pastry blender or fork. Blend in vanilla, the well-beaten egg yolks and yeast, which has been dissolved in the cream and sugar.
Handle the dough as little as possible. It will form an elastic consistency. Separate into 3 sections.
Take each section, in turn, and roll out in a circle on a lightly floured board or cloth to about a quarter-inch thickness.
Spread apricot jam lightly over surface of dough. Cut each circle into 16 wedges, less if you want fewer and larger cookies. Roll each wedge into a crescent shape, starting from the broad base and rolling towards the point. Remember, this dough does not need to rise.)
Place on a lightly greased cook sheet. Glaze tops of horns with the well-beaten egg. Bake at 350 degrees for 20 to 25 minutes or until slightly browned. (Pro sets her oven at 325 degrees). Makes about 4 dozen cookies
Recipe
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