Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Water
1 Yeast
1/2 ts Nutmeg
2 c Flour
1/2 ts Cinnamon
1/2 ts Salt
1 t Softened margarine
2 Eggs
1/2 c Pecans or walnuts, chopped
1/2 c Sugar
1 1/2 c Powdered sugar
1/4 c Softened margarine
1/2 ts Vanilla
1 tb Milk, about
Contributed to the echo by: BOYD NARON SPICED OR PLAIN BUTTERHORNS
Butter Frosting: Combine water, yeast and 1 T. sugar. Let stand in warm
place until yeast dissolves and mixture foams. Mix together nutmeg, flour,
cinnamon, salt and margarine as you would for pie crust. Add egg yolks and
yeast mixture. Blend well and form into a ball.
Divide dough into 4 parts. Roll each into an 8- or 10-inch circle onto wax
paper. Cut into eight to ten wedges. Spread each piece with mixture of egg
white and 1/2 c. sugar and sprinkle with nuts. Roll from wide end to
pointed end to form a horn. Bake on greased cookie sheet at 375 degrees for
12 to 15 minutes until lightly browned.
To make frosting, combine ingredients and beat until fluffy. Frost when
cooled.
If left unfrosted, can dust with powdered sugar or leave plain. For
non-spiced cookie, omit cinnamon and nutmeg.
Converted by MMCONV vers. 1.40
