Nut Horns

Nut Horns #

**Makes ~3 dozen cookies**

Ingredients #

Dough #

  • 1 1/4 cups flour
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 3 Tbsp. unsalted butter
  • 3 oz. cream cheese
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1/2 tsp. vanilla extract
  • Flour for rolling out dough

Filling #

  • 1 cup ground walnuts
  • 1 egg white
  • 1/2 cup granulated sugar

Equipment Needed #

  • Stand mixer
  • 1 cup measuring cup
  • 1/2 cup measuring cup
  • 1/4 cup measuring cup
  • 1/2 tsp. measuring spoon
  • 1/4 tsp. measuring spoon
  • Cling wrap

Instructions #

Dough #

  • Combine the flour, baking powder, and salt in a mixing bowl. Set aside.
  • Beat together butter, cream cheese, and sugar until creamy. Add the egg yolk and vanilla extract, beat until well-blended.
  • Slowly stir in the flour mixture.
  • Divided the dough into 3 equal portions and shape into a disk. Wrap each disk in cling wrap. Refrigerate for several hours or overnight.

Filling #

  • Beat egg white until frothy.
  • Mix in the ground walnuts and granulated sugar until well-combined.
  • Set aside until ready to make the cookies.

Rolling and baking #

  • Preheat oven to 350°F
  • To make rolled horns
    • Roll out each dough disk to a 6-7 inch circle and spread 1/3rd of the filling onto each circle, leaving a 1/4 inch border of dough around the edge.
    • Cut each disk into 12 wedges like cutting a pie.
    • Roll each wedge from edge to point in center. Place point side down on baking sheet.
    • Bake at 350°F for 12-14 minutes.
    • Cool on a wire rack and then dust with confectioners sugar.
  • To make disks
    • Roll out each dough disk to a 6-7 inch circle roughly 1/8" thick
    • Using a 4 cm round non-fluted cutter, cut out disks from dough and place onto baking sheet. Repeat until out of dough.
    • Top each round with around 1/4 tsp. of the filling
    • Bake at 350°F for 13-15 minutes.
    • Cool on a wire rack