Hungarian Horn Cookies

Baking cookies is a labor of love in our family and begins weeks before any holiday.  We gather to bake together and bring home the treasures to our families and friends.  This particular recipe has been made by my mother’s family for generations.

• 4 c flour
• ½ t salt
• 1 envelope of active dry yeast ¼ c 110 – 115 degree water
• 3 large egg yolks
• ½ c sour cream
• 2 t vanilla
• 3 egg whites
• 1 c sugar
• 4 ozs. ground pecans
• confectionary sugar

Important to take note that the egg yolks and egg whites will both be used separated for this recipe.

Line baking sheets with parchment paper and set aside.  (If you don’t have parchment paper, grease baking pans.

In a large bowl, whisk together flour and salt. Cut in butter with a pastry cutter or fork.

In a separate small bowl, place the yeast and water and mix to incorporate.

In a third bowl small bowl, mix the egg yolks, sour cream and 1 t vanilla.

Add the yeast mixture and liquid mixture to the flour mixture and mix well.  You may have to use your hands to ensure all ingredients are mixed together.

Wrap in plastic wrap and refrigerate for a least an hour.

For the filling, in a medium bowl, beat the egg whites, gradually adding sugar until stiff.  Stir in the remaining 1 t of vanilla and pecans.

Preheat the oven to 400 degrees.

Remove the dough from the refrigerator and divide into eight equal parts.  Dust a board with confectionary sugar. Using one portion at a time, roll each part into an eight inch circle.  Cut circle into eight wedges.  (First, cut across circle, then from top to bottom and then each section in half.)

Spread 1 t of filling on each wedge.  Roll from wide end of wedge to tip and place on prepared baking sheet.  Bake for fifteen to eighteen minutes or until golden.  Cool on wire racks.   When cool, sift confectionary sugar over cookies.