Cookie_Recipes_2019_PRINT

Nut Horns Ingredients: Crust: 4 cups flour – all purpose 2 packets of dry yeast 1 cup butter 4 egg yolks 1 cup sour cream Filling: 2 cups ground nuts 1 cup sugar 4 egg whites, stiffly beaten 1 tsp vanilla For rolling: 1 cup granulated sugar 1 cup powdered sugar Directions: Combine filling and set aside. Add yeast to egg yolks in small bowl to soften. Put flour into a large bowl and cut butter into it until crumbly. Add egg yolks, yeast, and sour cream. Mix until it forms a smooth ball. Form into 10 balls and chill. Mix the sugars for rolling. On countertop, sprinkle a spoonful of sugar mix. Place 1 ball of dough on the sugar and add more sugar on top. Roll out ball of dough to 1/8” thickness forming a circle. Cut 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° for 15 minutes. Cool on racks. NUT COOKIE NUT COOKIE Mini Pecan Tarts Ingredients: Makes 48 For the Pecan Crust: 8 oz cream cheese (room temperature) 8 oz butter (room temperature) 2 cups flour Pinch of salt Beat together the cream cheese and butter until light and fluffy. Con- tinue to beat while adding in flour and then the salt. Chill the mixture while making the filling below. Filling: 2 Eggs 3 Tbsp butter (room temperature) 2 cups light brown sugar very tightly packed 1 ½ tsp vanilla 2 cups chopped pecans Pinch of salt Whisk together the eggs, sugar, and butter. Add in the vanilla and salt & combine. Stir in the chopped pecans. Preheat oven to 350 degrees. Form the chilled dough into 48 balls. Spray 4 mini cupcake pans with something like PAM, & then pat one ball of dough into each little cupcake hole, being careful to cover the bottoms and sides of the holes. Bake for 10 minutes and then check if the filling seems to be set and the crust a bit browned. It might take 12 minutes. CAROLINE ROSS