This recipe makes two dozen cookies. You can fit one dozen on each cookie sheet. While one batch is baking, you can prepare the next.
4 cups all-purpose white flour, sifted
1 teaspoon salt
2 cakes or 2 packages yeast
2 1/2 sticks butter (no substitutes)
3 large eggs, separated (reserve egg whites for filling)
1 teaspoons vanilla
1/2 cup sour cream
reserved 3 large egg whites
1 cup white sugar
1 teaspoon vanilla
1 cup ground nuts
1 to 2 cups confectioners sugar for rolling and coating
Dough: Sift together flour and salt. Place in a large mixing bowl. Crumble in yeast and butter, working with fingers until butter is mixed throughout and resembles crumbs. Mix in EGG YOLKS, vanilla, and sour cream. Work into a smooth dough. Divide dough in 4 equal-size balls and refrigerate. Filling: With clean beaters, in a medium-size mixing bowl, beat reserved egg whites with an electric mixer until stiff; gradually beat in sugar. Mix in vanilla and nuts. Assemble butter horns: Sprinkle a light layer of confectioners sugar on a wooden cutting board or parchment paper, and roll out each ball, one at a time, in a 9-inch circle. Cut each circle into 6 equal pie-shape wedges (a pizza cutter works great for this). Place a heaping teaspoons of filling in each triangle, spreading out slightly. Starting with the large end, roll butter horns to the point of the triangle, slightly curving into a crescent shape. Place up to 12 butter horns on a cookie sheet with parchment paper (or lightly greased). Bake in 400 degree oven for 15 to 18 minutes. Remove from oven and sprinkle butter horns with confectioners sugar. Cool on wire rack.