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Frosted Butterhorns Recipe

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This recipe for Frosted Butterhorns is from The Pinter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter
1/2 cup sugar
3 eggs
4 to 5 1/2 cups flour
grated rind of 1/2 lemon
1 pkg. dry yeast dissolved in 1 1/4 c. lukewarm milk
1 tsp. salt

Nut filling:
3 Tblsp. butter
1/2 c. sugar
1/2 c. chopped almonds
Grated rind of 1/2 lemon
1 egg, slightly beaten
Directions:
Directions:
Cream butter and sugar, add eggs, one at a time, salt, lemon rind and milk with dissolved yeast. Add flour gradually until it makes a soft dough. Knead gently until elastic. Put in greased bowl, cover, and let rise in warm place until doubled in bulk Toss out on a floured board. Cut in ten pieces. Roll each one-fourth inch thick, in nine-inch rounds. Brush well with softened butter, then with nut filling.

For filling, cream butter and sugar; add almonds, lemon rind and only enough egg to make a paste.

Cut each round in six pie shaped sections. Roll from wide end to opposite point. Form into crescent shape. Place in greased tin, let rise until light, about 2 hours. Bake in 350º oven about 20 minutes. While warm, ice with plain icing, flavored with almond.
Number Of Servings:
Number Of Servings:
Makes 40 rolls.

 

 

 

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