1/2 cup butter
1 tbsp vegetable shortening
1/4 tsp salt
2 egg yolks
1/2 cup sour cream (no substitute)
2 cups flour
1 pound ground walnuts
1 cup brown sugar
2 unbeaten egg whites
cream butter, shortening and salt. Mix egg yolks and sour cream together, combine with creamed ingredients and add flour. Work into a ball, and refrigerate at least 8 hours. Divide into five balls. Roll each one out round on a floured board and cut into 6 or 7 wedges, 2 or 3 inches wide. Mix ground nuts, brown sugar and egg whites. Put a teaspoon of nut mixture on the wide end of each wedge, and roll into horn shape. Bake on greased, floured cookie sheet at 400 degrees for 12 to 15 minutes. Don't let them get too brown. After baking dust with powdered sugar. Nuthorns can be frozen.
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