Angel Horns Recipe

• 4 c. Sifted all-purpose flour
• 1/2 tsp Salt
• 1/2 c. Butter or possibly margarine plus
• 1 Tbsp. Butter or possibly margarine
• 1 x Cake compressed yeast, crumbled (see note)
• 1/2 c. Commercial sour crem
• 4 x Egg yolks, well beaten
• 1 tsp Vanilla extract Confectioner's sugar
• 4 x Egg whites, room temperature
• 1 c. Sugar
• 1 tsp Vanilla extract
• 1 c. Finely grnd nuts

1. Cookies: Heat oven to 350 degrees.
2. Lightly grease cookie sheet with unsalted shortening.
3. Sift together flour and salt into a large bowl.
4. Add in half the butter and cut it in with a pastry blender or possibly two knives till the mix looks like coarse meal.
5. Cut in remaining butter till it looks like large peas.
6. Add in crumbled yeast.
7. Add in lowfat sour cream and mix well.
8. Beat egg yolks till frothy; add in vanilla and blend egg mix into butter mix.
9. If necessary, knead dough on a lightly floured board till smooth.
10. Divide dough into 8 parts and roll one portion at a time.
11. On a floured board, roll each portion into 8 wedge-shaped pcs.
12. Place 1 teaspoonful of the Nut Filling at the wider edge of each wedge.
13. Roll up each wedge, starting at the wide side, and place on prepared cookie sheet with the point underneath.
14. Bake 20-22 min, or possibly till lightly browned.
15. Remove cookies to wire cake racks and cold.
16. Sprinkle with confectioner's sugar when cooled.
17. Makes 64 cookies.
18. NOTE: 1 package active dry yeast dissolved in 2 Tbsp.
19. hot water
20. (105-115 degrees) may be substituted for cake yeast.
21. Nut Filling: In the small bowl of an electric mixer beat egg whites till soft peaks form.
22. Gradually add in sugar and vanilla and beat till stiff peaks form.
23. Blend in grnd nuts.

flour, salt, butter, butter, compressed yeast, sour crem, egg yolks, vanilla, egg whites, sugar, vanilla, nuts

Taken from cookeatshare.com/recipes/angel-horns-65422 (may not work)