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Christmas Horns Recipe

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This recipe for Christmas Horns, by , is from The Meyers Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Baratta
Added: Monday, June 30, 2008


Single batch:
1 cup milk (plus milk that is needed to moisten walnut mixture)
1 pkg. dry yeast
1 cup sugar plus 1 tsp sugar
4 cups flour
tsp. salt
1 cup butter (lightly softened)
tsp cinnamon
1 lb. walnuts ground
1 egg (beaten)
Powdered Sugar

Heat 1 cup of milk in saucepan until lukewarm. Add yeast and 1 tsp sugar. Set aside in warm place to rise until bubbly.

Place salt and flour in bowl, cut in butter as for pastry. Add yeast mixture; mix lightly. Shape into a ball. Place on lightly floured board. Shape into walnut sized balls. Roll each ball out flat.

Combine cinnamon, walnuts, 1 cup sugar and enough milk to moisten. Spread 1 tsp of walnut mixtures on each cookie. Roll and shape into a horn or crescent shape. Place on cookie sheet (ungreased), brush with beaten egg and bake in 400 degree oven for 15 minutes or until lightly browned. Roll in powdered sugar.

Personal Notes:
Personal Notes:

For double batch: For triple batch:
2 cups milk 3 cups milk
2 pkgs. dry yeast 3 pkgs. dry yeast
2 tsp. sugar for 3 tsp. sugar for
yeast mixture yeast mixture
1.5 cups sugar (or according to taste) 2 cups sugar 8 cups flour 12 cups flour
1 tsp salt 1.5 tsp salt
2 cups of butter (lightly softened) 3 cups of butter
tsp cinnamon tsp cinnamon
2 lbs walnuts, ground 3 lbs walnuts, ground
2 eggs (beaten) 2 eggs (beaten)
Powdered sugar Powdered sugar




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