Walnut Horn Cookies Food

HORN WALNUT COOKIES

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.

WALNUT HORN COOKIES

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.

WALNUT HORN COOKIES

Steps:

• Crust: Mix butter, cream cheese, egg yolks and flour; beat until smooth. Shape into 1 inch balls. Place into a container with wax paper separating each layer. Cover and refrigerate overnight.
• Filling: Combine walnuts and 3 3/4 cups confectioners' sugar (the mixture will be dry). In a small mixing bowl, beat egg whites until soft peaks form; fold into nut mixture. Add vanilla and almond extracts and a few drops of water if necessary until filling reaches a spreading consistency. Place remaining confectioners' sugar (2 3/4 cup) in a separate bowl.
• Roll cream cheese balls in sugar until completely covered. Place a few balls at a time between two sheets of wax paper. Roll balls flat into 2 1/2 inch circles. Gently spread 1-2 teaspoons of filling over each. Roll up; Place seam side down on ungreased baking sheets. Curve the ends slightly to look like horns.
• Bake at 350°F for 20 minutes or until lightly browned. Cool on wire racks.

WALNUT HORN COOKIES

Steps:

• In large mixing bowl, cream 1 cup butter and cream cheese until light and fluffy.
• Gradually add flour, beating until a ball forms.
• Divide dough into four portions.
• Roll each portion into a 12-inch circle.
• Melt the remaining butter.
• In a large bowl, combine the walnuts, 3/4 cup sugar, milk, vanilla, salt and melted butter.
• Spread over each circle.
• Cut each into 12 wedges.
• Roll up wedges, starting from the wide ends.
• Place on greased baking sheets.
• Curve ends to form crescents.
• Bake at 325 degrees for 35-40 minutes or until lightly browned.
• Remove to wire racks.
• Place remaining sugar in a large resealable plastic bag.
• Add warm cookies, a few at a time, and gently shake to coat.

MOM'S NUT HORNS

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.

ORANGE WALNUT COOKIES

Steps:

• Preheat oven to 325°F. Grease heavy large baking sheet. Blend butter in processor until smooth. Add sugar and process until fluffy. Mix in orange concentrate, orange peel and vanilla. Add flour and process just until dough comes together, scraping down sides of work bowl occasionally.
• Form 1 rounded tablespoon of dough into ball. Place on prepared sheet; flatten to 2-inch round. Repeat with remaining dough. Press 1 walnut half firmly onto each round. Bake cookies until just beginning to color, about 12 minutes. Transfer cookies to racks and cool. (Can be made 2 days ahead. Store in airtight container at room temperature.)

MAIDA HEATTER'S RUGELACH (WALNUT HORNS)

Steps:

• Prepare the pastry the night before you are ready to cook.
• To make the pastry, put the butter, cream cheese and salt into the large bowl of an electric mixer. Beat on medium, then high speed, until the mixture is creamy and smooth. Then beat on low speed while gradually adding the flour. If the dough starts to overly coat the beaters, scrape the dough off the beaters and continue adding flour, stirring it in with the hands until thoroughly and evenly blended. The dough will be extremely sticky.
• Scrape the dough off the hands and fingers. Rinse, wash and dry the hands. Turn the dough out onto a well-floured board. Flour the hands and gather the dough into a short sausage shape. Cut this into three pieces of equal size. Flatten each piece slightly and wrap each piece in clear plastic wrap. Refrigerate overnight.
• When ready to cook, preheat the oven to 350 degrees. Line two cookie sheets with aluminum foil and set aside.
• Combine the sugar and cinnamon for the filling and set aside.
• Place one ball of dough on a floured pastry cloth. Hammer the dough firmly to soften it slightly. Do not let it become warm. Quickly roll out the dough, turning it occasionally, with a floured rolling pin into a circle about 12 inches in diameter. Don't worry about a slighly uneven edge.
• Using a pastry brush, brush the dough with a tablespoon of the melted butter. Sprinkle the dough all over with one-third of the cinnamon-sugar mixture. Sprinkle with one-third of the currants or raisins and one-third of the walnuts. Roll the rolling pin lightly over the top to press the filling slightly into the dough.
• Using a long, sharp knife, cut the circle into 12 pie-shaped wedges. Roll each wedge jellyroll fashion, rolling from the outside toward the point. Do not be dismayed if some of the filling falls out. Place each roll, point side down, about one inch apart on one foil-covered cookie sheet. Repeat with a second ball of dough and then a third, filling and rolling each as indicated.
• For the glaze, beat the egg yolk with the water. Brush the top of each walnut horn lightly and evenly with the mixture.
• Place each sheet on a rack in the oven and bake for 30 minutes. Preferably at mid-point during the baking, you should reverse the sheets top to bottom and front to back, to insure even browning. When the horns are cooked, remove them with a metal spatula and transfer them to racks to cool.

WALNUT ACORN COOKIES

Steps:

• Make cookies:
• Sift together flour, baking powder, and salt. Beat together butter, brown sugar, and vanilla with an electric mixer until pale and fluffy. Mix in flour mixture at low speed, then stir in walnuts.
• Preheat oven to 375°F.
• Form 2 teaspoons dough into an egglike shape resembling an acorn. Make more "acorns," arranging them 1 inch apart on ungreased baking sheets. Bake in batches in middle of oven until undersides are light brown, about 10 minutes. Transfer to racks to cool.
• Decorate cookies:
• Dip half of each cookie in melted chocolate and then in chopped nuts. Place as coated on a baking sheet lined with wax paper to set, about 15 minutes.

NUT HORNS

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.

BUTTERHORN CHRISTMAS COOKIES

Steps:

• In large bowl; measure flour, butter, sour cream, salt, baking powder, ½ cup sugar, and 1 egg yolk (place egg white in small bowl set aside)
• With spoon stir until blended and mixture holds together (also works in the mixer, just be sure to cream the butter first).
• Shape into ball and wrap in plastic wrap chill 2-3 hours until firm.
• In small bowl stir walnuts cinnamon and ½ cup sugar set aside.
• Preheat oven to 350°
• Roll out 1/3 of dough to 1/8-thick; use 10-inch round plate as guide.
• Spread egg white with pastry brush on circle.
• Cut into 12 equal wedges, using a pizza cutter to do this makes this step a lot easier.
• Spread walnut mixture and roll starting at curved edge.
• Place cookies point side down about 1 1/2- inches apart.
• In cup beat 1 egg and ½ teaspoon sugar.
• Brush cookies.
• Bake 15-20 minutes.