Italian Sour Cream Horns

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• 1/4 ounce active dry yeast (regular, not rapid rise)
• 3 tablespoons warm water (110 to 115 degrees f)
• 4 cups flour
• 1/2 teaspoon salt
• 1 1/4 cups butter, softened
• 3 egg yolks
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• powdered sugar
• 3 egg whites
• 1 cup granulated sugar
• 1/2 cup finely chopped pecans
• 1 teaspoon vanilla extract
• powdered sugar

Recipe

• 1 for dough: dissolve yeast in warm water. sift flour; add salt. add butter, eggs yolks, sour cream.
• 2 , vanilla and dissolved yeast mixture to flour mixture; work with hands until a moist dough forms. cover and refrigerate 1 to 2 hours, or overnight.
• 3 divide dough into eight pieces. dust rolling pin and work surfaces with powdered sugar. working with one piece of dough at a time, roll out dough to about 1/8 inch thickness (slightly thinner than pie dough, more like noodle dough).
• 4 cut dough into a circle approximately 8 inches in diameter. (you may want to use a stainless steel bowl and just press out a circle). refrigerate dough circle. continue rolling and cutting remaining dough, refrigerating circles as you go. re-roll leftover dough pieces and cut into circles.
• 5 cut each circle of dough into 16 triangular pieces or wedges.
• 6 for filling: beat egg whites until foamy. gradually add sugar; beat until stiff. fold in pecans and vanilla.
• 7 spread 1/2 teaspoon filling on each triangle of dough; roll up, beginning with largest end. place roll, small end down, on greased cookie sheet.
• 8 bake in a 350 degrees f oven 10 to 12 minutes, or until slightly browned on bottom. immediately transfer to racks to cool.
• 9 sift powdered sugar over cooled cookies. store in airtight container. yield: about 10 dozen cookies.