Horns-of-plenty Recipe

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Horns-of-Plenty

Monica Valenti

By
@ChefMJV

I have been making these cookies every Thanksgiving and Christmas for over 30 years, they are a requested favorite, and I have won blue ribbons at the state fair with them twice. The dough is so flaky it melts in your mouth.

NOTE: Although you use yeast, you do not let them rise, this is what gives them their delicious tenderness

Rating:
★★★★★ 1 vote
Comments:
Serves:
makes 32 cookies
Prep:
40 Min
Cook:
15 Min

Ingredients

2 c
flour
1 Tbsp
sugar
1/8 tsp
salt
3/4 c
butter, unsalted

MIX ALL TOGETHER LIKE PIE CRUST

1 pkg
active dry yeast disolved in 5 tablespoons warm water
2
egg yolks beaten slightly (reserve whites for filling)

MIX TOGETHER

THEN MIX FIRST MIXTURE WITH SECOND MIXTURE LIGHTLY WITH FORK

FILLING

2
egg whites stiffly beaten
1/2 c
sugar add to egg whites
cinnamon
chopped pecans
chocolate chips, mini
shredded coconut
raisins or craisins

ICING

powdered sugar
vanilla
milk
food coloring orange for thanksgiving, red and green for christmas

Step-By-Step

1Mix first two mixtures together lightly with fork.
2Form dough into ball: cut into 4 equal parts
3Roll 1 part at a time on well floured board or between two sheets of wax paper, to form a 9" circle
4spread with 1/4 of egg white mixture, sprinkle with cinnamon, nuts, choc. chips, coconut, and raisins.
5cut into 8 pie shaped pieces..like a pizza
6roll each piece starting at wide end like a butterhorn
7bake on greased cookie sheet at 375 for about 15 minutes..till just lightly browned
8Frost while still warm with powdered sugar icing

About this Recipe

Course/Dish: Other Desserts