Cream Cheese Horns

• 1/2 cup butter, softened
• 1 (3-ounce) package cream cheese, softened
• 1 1/2 cups sifted cake flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 tablespoon whipping cream
• 1/2 teaspoon vanilla extract
• Pineapple jelly or raspberry jelly
• 1/2 cup finely chopped pecans
• 2 egg whites, lightly beaten
• Finely chopped pistachio nuts

1. Combine butter and cream cheese in a large mixing bowl, beating well.
2. Combine flour, sugar, and salt in a small mixing bowl. Add to creamed mixture, stirring well. Stir in whipping cream and vanilla; mix well. Cover and refrigerate overnight.
3. Roll to 1/8-inch thickness on a lightly floured surface; cut with a 2-inch round cutter. Place 1/2 teaspoon jelly in center of cookie; sprinkle with pecans. Fold opposite edges over filling and pinch together, forming a cornucopia. Brush open end of cornucopia with egg whites; dip in pistachio nuts. Repeat procedure with remaining cookies, egg whites, and nuts.
4. Place 2 inches apart on lightly greased cookie sheets; bake at 325u0b0 for 15 minutes. Remove from cookie sheets, and cool on wire racks.

butter, cream cheese, cake flour, sugar, salt, whipping cream, vanilla, pineapple, pecans, egg whites, pistachio nuts

Taken from www.myrecipes.com/recipe/cream-cheese-horns (may not work)