Old World Butter Horns
"Why this recipe works:Old World Butter Horns look great on a cookie tray, but they aren't worth making if they fall apart in your hand. Using yolks instead of egg whites gave our dough some heft and ensured the cookies kept their shape when baked. Instead of a heavy cream filling, we opted for a combination of walnuts, cinammon, sugar, egg whites, cream of tartar, and vanilla...."
INGREDIENTS
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4 cups (20 ounces) all-purpose flour
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2 1/4 teaspoons instant or rapid-rise yeast
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1/2 teaspoon salt
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18 tablespoons (2 1/4 sticks) unsalted butter, chilled and cut into 1/2-inch pieces
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1/2 cup sour cream
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2 large eggs, separated, plus 2 large yolks
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1 3/4 teaspoons vanilla extract
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3/4 cup walnuts, toasted and chopped fine
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1/8 teaspoon ground cinnamon
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1/8 teaspoon cream of tartar
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2/3 cup (4 2/3 ounces) sugar
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