Horns-Of-Plenty

• 2 c. flour
• 1/8 tsp. salt
• 1 pkg. fresh yeast, dissolved in 5 Tbsp. warm water
• frosting
• 1 Tbsp. sugar
• 3/4 c. butter
• 2 egg yolks, beaten
• filling

1. Mix flour, sugar, salt and butter together like a pie crust. Mix yeast, dissolved in water with beaten egg yolks, then mix first mixture with second mixture lightly with a fork.
2. Form dough into a ball.
3. Divide ball into 4 equal parts.
4. Roll one part at a time on a well floured surface to form a 9-inch circle.
5. Spread with 1/4 of the filling.
6. Sprinkle with cinnamon and nuts.
7. Cut into 8 pie-shaped wedges.
8. Roll as for butterhorns, starting at the wide end.
9. Repeat with other 3 parts of dough.
10. Bake on greased cookie sheets at 375u0b0 for about 15 minutes.
11. Frost while warm.

flour, salt, fresh yeast, frosting, sugar, butter, egg yolks, filling

Taken from www.cookbooks.com/Recipe-Details.aspx?id=393598 (may not work)