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.
- 1 cup plus 1 teaspoon butter, softened, divided
- 1 package (8 ounces) cream cheese, softened
- 3 cups all-purpose flour
- 4 cups ground walnuts
- 1-1/4 cups sugar, divided
- 1/2 cup 2% milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- In a large bowl, beat 1 cup butter and the cream cheese until light and fluffy. Gradually add flour, beating until mixture forms a ball. Divide dough into four portions; roll each into a 12-in. circle.
- Melt the remaining butter. In a large bowl, combine the walnuts, 3/4 cup sugar, milk, vanilla, salt and melted butter. Spread over circles. Cut each into 12 wedges. Roll up wedges, starting from the wide ends.
- Place point side down on greased baking sheets. Curve ends to form crescents. Bake at 325° for 35-40 minutes or until lightly browned. Remove to wire racks.
- Place remaining sugar in a small shallow bowl. Roll warm cookies in sugar. Yield: 4 dozen.
Originally published as Walnut Horn Cookies in Taste of Home December/January 2008, p6
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