Nut Horns Yeast Cookie Recipes

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HORN WALNUT COOKIES



Horn Walnut Cookies image

You need just a few ingredients to make these elegant and delicious walnut horns from Loretta Stokes of Philadelphia, Pennsylvania. "The dough can be made ahead of time and refrigerated 5 to 7 days," says Loretta.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 4 dozen.

Number Of Ingredients 8

1 cup plus 1 teaspoon butter, softened, divided
1 package (8 ounces) cream cheese, softened
3 cups all-purpose flour
4 cups ground walnuts
1-1/4 cups sugar, divided
1/2 cup 2% milk
1 teaspoon vanilla extract
1/8 teaspoon salt

Steps:

  • Preheat oven to 325°. In a large bowl, beat 1 cup butter and the cream cheese until light and fluffy, 5-7 minutes. Gradually add flour, beating until mixture forms a ball. Divide dough into four portions. On a lightly floured surface, roll each portion into a 12-in. circle. , Melt the remaining 1 teaspoon butter. In a large bowl, combine walnuts, 3/4 cup sugar, milk, vanilla, salt and melted butter. Spread over circles. Cut each into 12 wedges. Roll up wedges, starting from the wide ends., Place point side down on greased baking sheets. Curve ends to form crescents. Bake until lightly browned, 35-40 minutes. Remove to wire racks., Place remaining sugar in a small shallow bowl. Roll warm cookies in sugar.

Nutrition Facts : Calories 145 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 54mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.

KIFLES (NUT ROLLS OR HORNS)



Kifles (Nut Rolls or Horns) image

Make and share this Kifles (Nut Rolls or Horns) recipe from Food.com.

Provided by Miss Erin C.

Categories     Breads

Time 1h

Yield 80 Kifles

Number Of Ingredients 11

4 cups flour
2 (1/4 ounce) envelopes yeast
1 cup butter
4 egg yolks, save whites
1 cup sour cream
1 cup powdered sugar
1/2 cup granulated sugar
2 cups ground nuts
1 cup sugar
4 egg whites, stiffly beaten
1 teaspoon vanilla

Steps:

  • Combine nuts, sugar and vanilla.
  • Fold in egg whites; set aside.
  • Put flour into a large bowl.
  • Add the yeast to the egg yolks in a small bowl and let soften.
  • Cut butter into the flour until crumbly.
  • Add egg yolks and yeast and sour cream.
  • Mix well until it forms a smooth ball.
  • Form into 10 balls and chill.
  • Mix 1 cup granulated and 1 cup powdered sugar.
  • On counter top, sprinkle a spoonful of sugar mixture, place 1 ball on the sugar, add more sugar on top, roll out ball Roll until dough is 1/8-inch thick, forming a circle.
  • Cut the 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°F for 15 minutes.

MOM'S NUT HORNS



Mom's Nut Horns image

This is an old family recipe. We make them every Christmas and there are never enough. The dough is easy to work with and they are easy to make!

Provided by Stephanie Murtaugh- Flinn

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 8h50m

Yield 24

Number Of Ingredients 7

½ pound butter
2 cups all-purpose flour
¾ cup sour cream
1 egg yolk
¾ cup finely ground walnuts
¾ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Cut butter into flour in a bowl using 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add sour cream and egg yolk; mix well. Shape the dough into a ball. Wrap in plastic wrap and refrigerate, 8 hours to overnight.
  • Combine walnuts, sugar, and cinnamon in a small bowl.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
  • Cut dough into 4 equal pieces. Roll each piece into a 1/8-inch thick circle on a lightly floured surface. Spread 1/4 of the walnut mixture on each circle; cut each circle into 12 wedge-shaped pieces with a pizza wheel.
  • Shape each piece of dough into a crescent by rolling dough from the wide end of the wedge into the center. Transfer cookies carefully to the baking sheets.
  • Bake in the preheated oven until golden, 20 to 25 minutes. Watch cookies carefully as they bake; their bottoms tend to brown faster than their tops.

Nutrition Facts : Calories 171.6 calories, Carbohydrate 15.1 g, Cholesterol 32 mg, Fat 11.8 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 6.1 g, Sodium 58.9 mg, Sugar 6.4 g

BUTTER NUT HORN COOKIES



BUTTER NUT HORN COOKIES image

YOU MUST USE BUTTER NOT MARGARINE

Provided by Carol Kostantinovich

Categories     Cookies

Time 15m

Number Of Ingredients 14

1 lb real unsalted butter
3 whole eggs
1/2 tsp salt
2 tsp baking powder
5 c all purpose flour
1/2 c milk, whole
1 Tbsp lemon rind, grated
juice from 1 lemon
ingredients for filling
5 c ground walnuts
1 c granulated sugar
1 c warm milk
1/4 c margarine
1 tsp vanilla extract

Steps:

  • 1. Mix butter into dry ingredients until size of a pead. Beat eggs and Add eggs,milk, and lemon rind.
  • 2. Pinch off a piece of dough and roll in palm of hand. Should be about the size of a walnut You will get about 144 (12 doz)cookies.
  • 3. Cover and refrigerate for at least 2 hours, to harden the butter a little.
  • 4. Remove about 2 dozen dough balls from the refrigerator at a time. Keep the rest in the frig. until ready to roll out and bake.
  • 5. Make nut filling. Put about 1/2 or the ground nuts in a 2-1/2 qt saucepan. Add about 1/2cup sugar and 1/2 cup of milk 1/2 stick margarine and 1/2 teaspoon vanilla. Stir and add more nuts or more milk as needed to form a paste. Heat up on low.
  • 6. Roll a ball of the dough out using powdered sugar instead of flour to coat the rolling pin and board. Preheat oven to 325 degrees.
  • 7. Place a small amount, (the size a a baby's feeding spoon), in the center and roll up dough. don't roll too tightly. Pinch ends to seal, shape like a crescent, and put on cookie sheet, seam side down.
  • 8. Bake 12-15 minutes, or until LIGHTLY BROWNED around the edges. Don't brown too much.
  • 9. Remove cookies from cookie sheet to cool. Sprinkle immediately with powdered sugar, and then again before serving.
  • 10. Some of the filling may run out. Just pinch off. You will learn how thick to make it. If too thin, add more nuts to the filling, if too thick, add more milk, a little at a time.
  • 11. They are a LOT of work, but they are delicious!!!!

WALNUT HORN COOKIES



Walnut Horn Cookies image

At our house, it wouldn't be Christmas without these Pennsylvania Dutch cookies, which are known locally as kiffels. -Sharon Allen, Allentown, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 8 dozen.

Number Of Ingredients 10

1 pound butter, softened
11 ounces cream cheese, softened
4 large egg yolks
4-1/4 cups all-purpose flour
FILLING:
4 cups ground walnuts (about 1 pound)
5-3/4 cups confectioners' sugar, divided
4 large egg whites
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Steps:

  • In a large bowl, combine butter, cream cheese, egg yolks and flour; beat until smooth. Shape into 1-in. balls; place in a container with waxed paper separating each layer. Cover and refrigerate overnight. , For filling, combine walnuts and 3-3/4 cups sugar (the mixture will be dry). In a small bowl, beat egg whites until soft peaks form; fold into nut mixture. Add extracts and a few drops of water if necessary until filling reaches a spreading consistency. , Place remaining sugar in a bowl; roll cream cheese balls in sugar until completely covered. Place a few balls at a time between two sheets of waxed paper. , Roll balls into 2-1/2-in. circles. Gently spread about 2 teaspoons of filling over each. Roll up; place seam side down on ungreased baking sheets. Curve the ends slightly. Bake at 350° for 20 minutes or until lightly browned. Cool on wire racks.

Nutrition Facts : Calories 237 calories, Fat 15g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 103mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

NUT HORNS



Nut Horns image

This cookie recipe is so good! It is a mixture of walnuts rolled in a sweet yeast dough.

Provided by GRAVEY

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 14h15m

Yield 96

Number Of Ingredients 14

8 cups all-purpose flour
1 ½ teaspoons salt
2 cups shortening
4 eggs, beaten
1 (12 fluid ounce) can evaporated milk
1 (0.6 ounce) cake compressed fresh yeast
¼ cup white sugar
8 cups chopped walnuts
2 cups white sugar
2 teaspoons ground cinnamon
½ cup margarine
1 egg, beaten
⅓ cup milk
1 cup white sugar for decoration

Steps:

  • In a large bowl, stir together flour and salt. Add shortening, 4 beaten eggs, evaporated milk, yeast and 1/4 cup sugar. Mix as much as you can in the bowl, then turn out onto a floured surface and knead until smooth, about 5 minutes. Place into an oiled bowl, cover and chill overnight.
  • To make the filling: Melt margarine and stir in sugar. Mix in the cinnamon and walnuts; remove from heat and set aside to cool. When the nuts are cooled, stir in the egg and just enough of the milk to moisten the filling.
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll out dough to 1/4 inch in thickness. Sprinkle some of the remaining sugar over the dough. Cut into small triangles about 3 inches long and 2 inches at the base. Put a teaspoon of filling at the base of the triangle and roll towards the point. Roll in sugar and place 2 inches apart onto the prepared cookie sheets.
  • Bake for 10 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Nutrition Facts : Calories 183.7 calories, Carbohydrate 16.6 g, Cholesterol 10.9 mg, Fat 12.2 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 2.1 g, Sodium 55.9 mg, Sugar 7.5 g

NUT HORNS (YEAST COOKIE)



Nut Horns (yeast cookie) image

My Grandmother had these on the table most all the time. They are delicate, and not overly sweet. The dough is a yeast dough with sour cream. A cross between a cookie and a pastry, these are sure to be a hit. The dough can be made a few days ahead of time and kept in the refrigerator. Apricot preserves, prune filling and or...

Provided by Deb Crane

Categories     Cookies

Number Of Ingredients 14

FOR THE DOUGH
1/2 c sugar
4 c all purpose flour
1/2 lb lard
1/2 lb butter
1 tsp vanilla extract
1 pkg yeast (or 2 1/4 teaspoons)
4 egg yolks
1 c sour cream
FOR NUT FILLING
2 c ground nuts ( i use walnuts)
1 c sugar
1 tsp vanilla extract
3 Tbsp milk

Steps:

  • 1. Put yeast in sour cream. Add egg yolks. Mix well. Let stand.
  • 2. Cut shortening and lard in flour. Add sugar. Mix in the yeast mixture and add vanilla. Mix well. Refrigerate over night (at least 6 hours) or up to several days.
  • 3. When ready to bake, preheat oven to 325 degrees. Line cookie sheets with parchment paper. Using about a fourth of the dough at a time, keeping the remaining dough in the refrigerator, roll dough out onto a floured surface into about a 9 inch circle. Cut into 16 crescent shapes from circle. (like very small pizza slices) :) (see how nice and even mine are? lol!) Doesnt matter, they still taste wonderful!
  • 4. FOR THE NUT FILLING: Combine all ingredients and mix well.
  • 5. Spoon a tiny bit of filling onto the broad end of the crescent slices and roll from broad side to short side like a crescent. Place seam side down, pressing gently to make sure they dont unroll.
  • 6. Bake @ 325 degrees for 15-20 minutes until just golden. Let cool on racks. Before serving, powder with powdered sugar. These can be frozen for later use. Bring to room temperature and sprinkle with powdered sugar.

HUNGARIAN NUT HORNS



Hungarian Nut Horns image

My mother shared this recipe with me over 30 years ago. Nut horns are especially nice for buffets because they are easy to pick up and eat with your fingers. They also freeze well.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 dozen.

Number Of Ingredients 14

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110°-115°)
4 cups all-purpose flour
1/2 teaspoon salt
1-1/2 cups cold butter, cubed
3 large egg yolks, lightly beaten
1/4 cup sour cream
1 teaspoon vanilla extract
Confectioners' sugar
NUT FILLING:
3 large egg whites
1 cup sugar
1 teaspoon vanilla extract
1-1/2 cups ground walnuts

Steps:

  • In a small bowl, dissolve yeast in water; set aside. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add the egg yolks, sour cream, vanilla and yeast mixture. Mix well with hands (dough will not be sticky). , For filling, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in vanilla. Fold in walnuts. , Divide dough into eight portions. On a work surface heavily coated with confectioners' sugar, roll one portion into a 12-in. circle. Cut into 12 wedges. Spread 1 teaspoon filling over each wedge; tuck in edges of wide end and roll up toward narrow point. Repeat with remaining dough and filling, adding confectioners' sugar to work surface as needed. , Place on parchment-lined baking sheets. Bake at 375° for 12-14 minutes or until lightly browned. Remove to wire racks.

Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 44mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

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