Hungarian Butterhorns

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 16
• 2 1/2 teaspoons active dry yeast (one pkg.)
• 1/4 cup warm water
• 1 cup granulated sugar, plus
• 1 teaspoon granulated sugar
• 1/2 cup butter
• 2 cups all-purpose flour
• 2 large eggs, seperated
• 1/2 cup chopped walnuts
• 1 tablespoon whole milk
• 1/2 teaspoon vanilla
• 3/4 cup powdered icing sugar

Recipe

• 1 soften the yeast in warm water.
• 2 stir in the 1 tsp.
• 3 sugar.
• 4 let stand in warm place until bubbly.
• 5 this will take about four minutes.
• 6 cut the butter into the flour with a pastry blender.
• 7 stir in the yeast mixture and the egg yolks.
• 8 shape dough into a ball.
• 9 let rest about 30 minutes.
• 10 beat the egg until stiff.
• 11 beat in the remaining sugar to make a thick meringue.
• 12 fold in the nuts.
• 13 set aside.
• 14 roll dough into a 16 inch circle and cut into 16 wedges.
• 15 spread meringue onto the dough.
• 16 roll each wedge from wide end to the tip.
• 17 place onto a greased baking sheet.
• 18 bake 350 degrees for 20 minutes, until golden.
• 19 make a glaze with the vanilla, powdered sugar and the tablespoon of milk.
• 20 frost each cookie.