Publisher Photo
Publisher Photo
"Simply the best" is what most folks say after sampling these rich, flaky cookies. It's a thrill to share them with friends and family during the holidays.
MAKES:
60 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 15 min./batch
MAKES:
60 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 15 min./batch

Ingredients

  • 2 cups butter, softened
  • 2 packages (8 ounces each) cream cheese, softened
  • 2 egg yolks
  • 4-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • FILLING:
  • 4 cups finely chopped walnuts
  • 1-1/2 to 2 cups sugar
  • 6 tablespoons evaporated milk
  • 1-1/2 teaspoons vanilla extract

Directions

In a large bowl, cream the butter and cream cheese until light and fluffy. Add egg yolks. Combine flour and baking powder; gradually add to the creamed mixture and mix well. Cover and chill overnight.
In a small bowl, combine filling ingredients (mixture will be thick). Divide dough into fourths (dough will be sticky). On a well-sugared surface, roll out each portion into a 12-in. x 10-in. rectangle. Cut into 2-in. squares. Place about 1 teaspoon filling in the center of each square. Fold over two opposite corners; seal tightly.
Place 2 in. apart on ungreased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Remove to wire racks to cool. Yield: 10 dozen.
Originally published as Nut-Filled Horns in Best of Country Cookies 1999, p106

Nutritional Facts

2 each: 175 calories, 12g fat (5g saturated fat), 28mg cholesterol, 88mg sodium, 13g carbohydrate (5g sugars, 1g fiber), 4g protein.

  • 2 cups butter, softened
  • 2 packages (8 ounces each) cream cheese, softened
  • 2 egg yolks
  • 4-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • FILLING:
  • 4 cups finely chopped walnuts
  • 1-1/2 to 2 cups sugar
  • 6 tablespoons evaporated milk
  • 1-1/2 teaspoons vanilla extract
  1. In a large bowl, cream the butter and cream cheese until light and fluffy. Add egg yolks. Combine flour and baking powder; gradually add to the creamed mixture and mix well. Cover and chill overnight.
  2. In a small bowl, combine filling ingredients (mixture will be thick). Divide dough into fourths (dough will be sticky). On a well-sugared surface, roll out each portion into a 12-in. x 10-in. rectangle. Cut into 2-in. squares. Place about 1 teaspoon filling in the center of each square. Fold over two opposite corners; seal tightly.
  3. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Remove to wire racks to cool. Yield: 10 dozen.
Originally published as Nut-Filled Horns in Best of Country Cookies 1999, p106

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