Horns-of-Plenty

Horns-of-plenty

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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

How to Make Horns-of-Plenty

Step-by-Step

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

Printable Recipe Card

About Horns-of-Plenty

Course/Dish: Other Desserts



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