Hungarian Butterhorns

• 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

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 white 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.

active dry yeast, water, sugar, sugar, butter, flour, eggs, walnuts, milk, vanilla, powdered icing sugar

Taken from www.food.com/recipe/hungarian-butterhorns-84410 (may not work)