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You need just a few ingredients to make these elegant and delicious walnut horns from Loretta Stokes of Philadelphia, Pennsylvania. “The dough can be made ahead of time and refrigerated 5 to 7 days,” says Loretta.
Nutritional Facts 1 cookie equals 144 calories, 10 g fat (4 g saturated fat), 16 mg cholesterol, 49 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Walnut Horn Cookies in Taste of Home December/January 2008, p6
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Reviewed on Dec. 28, 2010 by mm-mm
I just made these for the first time for our cookie swap, and I was very impressed with how it turned out. I have never made a cookie dough with cream cheese in it, so I was a very curious with how they would taste, but I was pleasantly surprised by the flavor of the dough. They also keep very well in an airtight container. Others loved them too, so this will remain in my recipe collection. Also, I made a batch with walnuts and another batch with pecans and they both were fantastic. They do take a bit of work, but I quickly got the hang of it and I feel they are well worth the effort.
Reviewed on Dec. 21, 2010 by spidergirl502
Second year in a row making these for Christmas. Absolutely love this recipe! I follow the recipe exactly and have no problems. Excellent recipe!
Reviewed on Dec. 19, 2010 by keepinyouinstitches
Was pleasantly surprised at how they turned out; I expected more of a 'crunchy' cookie instead of a pastry. My husband really liked them. They're a little messy to make, but worth it!
Reviewed on Nov. 30, 2010 by allora29
we make over 1,000 cookies for the troops for Christmas. I like to try a couple new recipes every year. We made these and they were not good. It takes a long time to make these and the dough is not good. The taste was ok but not worth the hassle to make.
Reviewed on Nov. 15, 2010 by Liz21078
Had a small amount of walnuts to use up so I thought this would be perfect & quick. The cookies are decent, but I doubt I would go buy walnuts just to make these. The only problem I had were the rolling in rounds...I did more of an oval so that I had better wedges. They did not look like the picture, very fat and rolled several times wheras the the picture looks rolled 3 times. Some of the filling came out all over my cookie tray and Im hoping it will come off! They taste good though, just a hassle.
Reviewed on Mar. 14, 2010 by Seemuth
I have written a review and cannot understand how these women could not make these cookies and get them to turn out.How much simpliar could you want.They onley need 3 cups of flour,if you use proper measuring cups.sorry to bad mouth some of the reviews but these are a great cookie and don't desire the bad ratings.
Reviewed on Mar. 13, 2010 by Seemuth
These nut rolls are easy and taste great.I have made them for several occasions and have had the recipe requested by many people.
Reviewed on Jan. 12, 2010 by Karen_R1
These were really easy to make. But I did find that they only needed to bake for 20 minutes instead of 30. I also sprinkled powdered sugar on them before serving, I found out they tasted better because my family likes sweet things.
Reviewed on Dec. 26, 2009 by Sat97
I have a similar recipe, but it only calls for 2 cups of flour. Need to chill overnight as dough is very soft Excellent filling. Well worth the time.
Reviewed on Dec. 19, 2009 by ksandoval84
I followed the recipe to a T and thought these were EXCELLENT! Yes, they took some time, but I didn't have any problems with the dough. Because it is Christmas time, I added a small amount of red food coloring to the dough and after rolling it into a circle, I cut the wedges by using a pizza cutter. My husband loved them and so do all of my friends I baked them for. This will definitely be in my recipe box.
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