MOM'S NUT HORNS
This is an old family recipe. We make them every Christmas and there are never enough. The dough is easy to work with and they are easy to make!
Provided by Stephanie Murtaugh- Flinn
Categories Desserts Cookies Filled Cookie Recipes
Time 8h50m
Yield 24
Number Of Ingredients 7
Steps:
- Cut butter into flour in a bowl using 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add sour cream and egg yolk; mix well. Shape the dough into a ball. Wrap in plastic wrap and refrigerate, 8 hours to overnight.
- Combine walnuts, sugar, and cinnamon in a small bowl.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
- Cut dough into 4 equal pieces. Roll each piece into a 1/8-inch thick circle on a lightly floured surface. Spread 1/4 of the walnut mixture on each circle; cut each circle into 12 wedge-shaped pieces with a pizza wheel.
- Shape each piece of dough into a crescent by rolling dough from the wide end of the wedge into the center. Transfer cookies carefully to the baking sheets.
- Bake in the preheated oven until golden, 20 to 25 minutes. Watch cookies carefully as they bake; their bottoms tend to brown faster than their tops.
Nutrition Facts : Calories 171.6 calories, Carbohydrate 15.1 g, Cholesterol 32 mg, Fat 11.8 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 6.1 g, Sodium 58.9 mg, Sugar 6.4 g
NUT-FILLED BUTTERHORNS
These rich flaky butterhorns were made on Good Friday morning or Christmas Eve morning when I was growing up. We used them to celebrate the end of Lent or Advent and the joy of family and friends coming together. They're so special, they're worth the bit of extra effort. -Michael Engerson, Hustisford, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 4 dozen.
Number Of Ingredients 21
Steps:
- In a large bowl, dissolve yeast in warm milk. Add sugar; let stand for 5 minutes. Add the butter, cream cheese, cream, sour cream, egg yolks, salt and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add 2 tablespoons sugar, beating until glossy stiff peaks form. Fold in nuts., Turn dough onto a lightly floured surface; divide into fourths. Roll each portion into a 12-in. circle; spread a fourth of the filling over each circle. Add cinnamon if desired to remaining sugar; sprinkle over filling. , Cut each into 12 wedges. Roll up wedges from the wide end; place point side down 3 in. apart on greased baking sheets. Curve ends to form a crescent shape. , Bake at 350° for 17-20 minutes or until golden brown. Remove from pans to wire racks to cool. , For icing, in a large bowl, combine the confectioners' sugar, butter, extract if desired and enough milk to achieve drizzling consistency. Drizzle over rolls.
Nutrition Facts : Calories 285 calories, Fat 17g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 117mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.
KIFLES (NUT ROLLS OR HORNS)
Make and share this Kifles (Nut Rolls or Horns) recipe from Food.com.
Provided by Miss Erin C.
Categories Breads
Time 1h
Yield 80 Kifles
Number Of Ingredients 11
Steps:
- Combine nuts, sugar and vanilla.
- Fold in egg whites; set aside.
- Put flour into a large bowl.
- Add the yeast to the egg yolks in a small bowl and let soften.
- Cut butter into the flour until crumbly.
- Add egg yolks and yeast and sour cream.
- Mix well until it forms a smooth ball.
- Form into 10 balls and chill.
- Mix 1 cup granulated and 1 cup powdered sugar.
- On counter top, sprinkle a spoonful of sugar mixture, place 1 ball on the sugar, add more sugar on top, roll out ball Roll until dough is 1/8-inch thick, forming a circle.
- Cut the circle into 8 pie-shaped wedges.
- Fill the wide end of each wedge with 1 level teaspoon of filling.
- Roll from wide end to the point.
- Continue with all the balls.
- Place on greased cookie sheets.
- Bake at 325°F for 15 minutes.
HORN WALNUT COOKIES
You need just a few ingredients to make these elegant and delicious walnut horns from Loretta Stokes of Philadelphia, Pennsylvania. "The dough can be made ahead of time and refrigerated 5 to 7 days," says Loretta.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a large bowl, beat 1 cup butter and the cream cheese until light and fluffy, 5-7 minutes. Gradually add flour, beating until mixture forms a ball. Divide dough into four portions. On a lightly floured surface, roll each portion into a 12-in. circle. , Melt the remaining 1 teaspoon butter. In a large bowl, combine walnuts, 3/4 cup sugar, milk, vanilla, salt and melted butter. Spread over circles. Cut each into 12 wedges. Roll up wedges, starting from the wide ends., Place point side down on greased baking sheets. Curve ends to form crescents. Bake until lightly browned, 35-40 minutes. Remove to wire racks., Place remaining sugar in a small shallow bowl. Roll warm cookies in sugar.
Nutrition Facts : Calories 145 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 54mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.
NUT HORNS
This cookie recipe is so good! It is a mixture of walnuts rolled in a sweet yeast dough.
Provided by GRAVEY
Categories Desserts Cookies Filled Cookie Recipes
Time 14h15m
Yield 96
Number Of Ingredients 14
Steps:
- In a large bowl, stir together flour and salt. Add shortening, 4 beaten eggs, evaporated milk, yeast and 1/4 cup sugar. Mix as much as you can in the bowl, then turn out onto a floured surface and knead until smooth, about 5 minutes. Place into an oiled bowl, cover and chill overnight.
- To make the filling: Melt margarine and stir in sugar. Mix in the cinnamon and walnuts; remove from heat and set aside to cool. When the nuts are cooled, stir in the egg and just enough of the milk to moisten the filling.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll out dough to 1/4 inch in thickness. Sprinkle some of the remaining sugar over the dough. Cut into small triangles about 3 inches long and 2 inches at the base. Put a teaspoon of filling at the base of the triangle and roll towards the point. Roll in sugar and place 2 inches apart onto the prepared cookie sheets.
- Bake for 10 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 183.7 calories, Carbohydrate 16.6 g, Cholesterol 10.9 mg, Fat 12.2 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 2.1 g, Sodium 55.9 mg, Sugar 7.5 g
HUNGARIAN NUT HORNS
My mother shared this recipe with me over 30 years ago. Nut horns are especially nice for buffets because they are easy to pick up and eat with your fingers. They also freeze well.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 dozen.
Number Of Ingredients 14
Steps:
- In a small bowl, dissolve yeast in water; set aside. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add the egg yolks, sour cream, vanilla and yeast mixture. Mix well with hands (dough will not be sticky). , For filling, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in vanilla. Fold in walnuts. , Divide dough into eight portions. On a work surface heavily coated with confectioners' sugar, roll one portion into a 12-in. circle. Cut into 12 wedges. Spread 1 teaspoon filling over each wedge; tuck in edges of wide end and roll up toward narrow point. Repeat with remaining dough and filling, adding confectioners' sugar to work surface as needed. , Place on parchment-lined baking sheets. Bake at 375° for 12-14 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 44mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
NUT HORNS
I have never posted a recipe I haven't tried before, but I was going through an envelope of old recipes -- clippings, cards, fading paper, you know the sort of things that collect in the back of drawers. I found this one on a water-spotted and yellow paper that's ready to crumble apart. I think it may have come from an aunt, but it may have been from a woman in the church I grew up in. I remember having them at Christmas. Since the paper is crumbling I figured I'd better post it to keep it safe. THE YIELD IS A GUESS. THE SIZES OF THE CANS WERE NOT SPECIFIED. I tried to come up with the standard, US can sizes. I'll edit both once I've made it and correct it. If anyone makes it before I do please tell me how many it made for you.
Provided by 3KillerBs
Categories Breads
Time 14h20m
Yield 100-150 cookies
Number Of Ingredients 12
Steps:
- Scald milk. Cool to safe temperature for yeast.
- In a separate pot melt shortening.
- Beat eggs.
- Dissolve yeast in the warm milk. Add shortening and beaten eggs.
- Add flour 2 cups at a time. Knead dough.
- Cover and refrigerate overnight.
- To prepare filling combine the first 5 ingredients in a saucepan. Bring to a boil.
- Add beaten eggs and cook 2 minutes. Remove from heat.
- Heat oven to 375°F.
- Roll manageable portions of the dough very thin in powdered sugar. Cut in 3x3 squares.
- Place 1 tsp filling in one corner of a dough square. Roll up, starting at that corner, and seal edges.
- Place on greased cookie sheet. Sprinkle with powdered sugar.
- Bake 15-20 minutes (lightly browned?).
NUT HORNS
This is my mother;s recipe. It has to be at least 60 years old. The dough is soft and has to be refrigerated before using, but these are delicious. I can't stop eating them.
Provided by Jane from Ohio
Categories Dessert
Time 35m
Yield 48 cookies
Number Of Ingredients 7
Steps:
- Mix flour and butter with pastry blender.
- Make a well in the center.
- add 1 egg yolk and sour cream.
- Mix together well.
- Divide dough in 3 balls.
- Wrap each ball in wax paper.
- Chill overnight.
- Next day, take out one ball at a time.
- roll out on floured board in a circle.
- as a pie crust 12" to 13" across.
- Mix 3/4 cut ground walnuts and.
- 3/4 cups of sugar.
- Divide this filling into 3 parts.
- Sprinkle over rolled out dough.
- Then roll nuts lightly into dough with a rolling pin.
- Cut into 16 wedges.
- Roll each piece wide end first to narrow tip.
- Place narrow end down on cookie sheet.
- Bake at 350 degrees for 20 minutes until golden.
- Dust with powdered sugar before serving.
Nutrition Facts : Calories 81.1, Fat 5.5, SaturatedFat 3, Cholesterol 15.5, Sodium 37, Carbohydrate 7.4, Fiber 0.2, Sugar 3.3, Protein 0.9
CREAM HORNS
Steps:
- Grease 8 cream horn metal cones. Cut the puff pastry into 1/2-inch wide strips. Starting at the point of the cone, wind the pastry around the cone, overlapping the layers slightly to cover the cone with a spiral of pastry. Freeze in an airtight container.
- Preheat oven to 400 degrees F.
- When ready to bake, whisk the egg with the water and lightly brush the pastry with the egg wash. Shake powdered sugar all over the surfaces and place them, seam side down on a parchment paper lined sheet pan. Bake for about 20 minutes or until golden brown. Let cool on the cones. Then remove and fill the cornucopias.
- Whip the cream with the 1 tablespoon sugar until stiff, then chill it. Cut up the fruit. If desired, roll the blueberries in gold leaf to guild them. Pipe whipped cream into the pastry to fill in, then place it on a dessert plate. Garnish the cornucopia with cascading cut up fruit, then dust with powdered sugar.
- Notes about the recipe: You can also fill these with custard and fruit.
WALNUT HORN COOKIES
At our house, it wouldn't be Christmas without these Pennsylvania Dutch cookies, which are known locally as kiffels. -Sharon Allen, Allentown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 8 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine butter, cream cheese, egg yolks and flour; beat until smooth. Shape into 1-in. balls; place in a container with waxed paper separating each layer. Cover and refrigerate overnight. , For filling, combine walnuts and 3-3/4 cups sugar (the mixture will be dry). In a small bowl, beat egg whites until soft peaks form; fold into nut mixture. Add extracts and a few drops of water if necessary until filling reaches a spreading consistency. , Place remaining sugar in a bowl; roll cream cheese balls in sugar until completely covered. Place a few balls at a time between two sheets of waxed paper. , Roll balls into 2-1/2-in. circles. Gently spread about 2 teaspoons of filling over each. Roll up; place seam side down on ungreased baking sheets. Curve the ends slightly. Bake at 350° for 20 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 237 calories, Fat 15g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 103mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
NUT-FILLED HORNS
"Simply the best" is what most folks say after sampling these rich, flaky cookies. It's a thrill to share them with friends and family during the holidays.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream the butter and cream cheese until light and fluffy. Add egg yolks. Combine flour and baking powder; gradually add to the creamed mixture and mix well. Cover and chill overnight. , In a small bowl, combine filling ingredients (mixture will be thick). Divide dough into fourths (dough will be sticky). On a well-sugared surface, roll out each portion into a 12-in. x 10-in. rectangle. Cut into 2-in. squares. Place about 1 teaspoon filling in the center of each square. Fold over two opposite corners; seal tightly. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 175 calories, Fat 12g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 88mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
WALNUT HORN COOKIES
These delicious treats take only a few ingredients to make. They look elegant and taste great. The dough can be made ahead of time and refrigerated for a few days. Recipe is from Taste of Home.
Provided by CookingONTheSide
Categories Dessert
Time 3h
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 9
Steps:
- In large mixing bowl, cream 1 cup butter and cream cheese until light and fluffy.
- Gradually add flour, beating until a ball forms.
- Divide dough into four portions.
- Roll each portion into a 12-inch circle.
- Melt the remaining butter.
- In a large bowl, combine the walnuts, 3/4 cup sugar, milk, vanilla, salt and melted butter.
- Spread over each circle.
- Cut each into 12 wedges.
- Roll up wedges, starting from the wide ends.
- Place on greased baking sheets.
- Curve ends to form crescents.
- Bake at 325 degrees for 35-40 minutes or until lightly browned.
- Remove to wire racks.
- Place remaining sugar in a large resealable plastic bag.
- Add warm cookies, a few at a time, and gently shake to coat.
Nutrition Facts : Calories 165.3, Fat 12.1, SaturatedFat 4.2, Cholesterol 15.9, Sodium 49.5, Carbohydrate 12.8, Fiber 0.9, Sugar 5.5, Protein 2.8
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