"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Butterhorns Recipe

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This recipe for Butterhorns, by , is from The Ford 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!

Contributor:  
Contributor:  
Linda Ford

Category:
Category:

Ingredients:  
Ingredients:  
Cookies:
4 cups all-purpose flour
1 teaspoon salt
1 package active dry yeast
1/2 cup butter or margarine
3/4 cup shortening
3 egg yolks
1 cup commercial sour cream
1 teaspoon vanilla
Powdered sugar

Meringue Frosting:
3 egg whites
1 cup sugar
1 teaspoon vanilla extract
1/2 to 1 cup finely chopped nuts

Butter Frosting:
2 cups powdered sugar
1/4 cup melted butter or margarine
1/4 cup milk
1/4 teaspoon salt
2 teaspoons vanilla extract
1 (3 ounce) package cream cheese (optional)

Directions:
Directions:
Cookie

Combine flour, salt, and yeast; cut in butter and shortening until the mixture resembles coarse cornmeal. Beat egg yolks; blend in sour cream and vanilla. Stir yolk mixture into flour, mixing thoroughly.

Divide dough into 4 equal parts, and shape each into a ball. Chill thoroughly.

Lightly sprinkle a pastry cloth or board with sugar. Work with one pastry ball at a time, keeping the others chilled.

Roll each ball into a 12-inch circle, and cut into 12 wedge-shaped pieces.

Spread each wedge with Meringue Filling; roll up, starting at large end. Place 1 inch apart on a lightly greased cookie sheet. Place point of each roll down so it will not unroll, and curve into a crescent.

Bake at 375 for 12 minutes or until lightly browned. Spread with Butter Frosting while hot.

Meringue Filling:

Beat egg whites until stiff; add sugar and vanilla, and beat 2 to 3 minutes. Blend in nuts.

Butter Frosting:

Combine all ingredients, and beat thoroughly.

Number Of Servings:
Number Of Servings:
4 dozen
Personal Notes:
Personal Notes:
Note: For variety, 1/2 cup of plumped raising may be added to the filling, or a peeled apple wedge may be placed inside each Butterhorn. If desired, frosting may be tinted different colors.

Linda and Jana would make these for Christmas every year.

 

 

 

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