Pecan Horns Recipe
Pecan Horns Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
These cookies have a nutty, slightly sweet taste. They go well served with coffee or tea at festive get-togethers.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 25 min./batch
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 25 min./batch

Ingredients

  • 2 cups all-purpose flour
  • 4-1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 cup cold butter, cubed
  • 1 egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • FILLING/TOPPING:
  • 1-1/2 cups ground pecans, divided
  • 1/2 cup sugar, divided
  • 1/4 teaspoon grated lemon peel
  • 1/4 cup milk
  • 1 egg white, beaten

Directions

In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Combine the egg, yolk and vanilla; add to flour mixture. Shape dough into a ball. Chill for 1 hour or until easy to handle.
Meanwhile, for filling, combine 1-1/4 cups pecans, 1/4 cup sugar, peel and milk; set aside. Divide dough into four portions; shape each into 12 balls. Flatten each ball into a 2-1/2-in. circle; top each with a scant teaspoon of filling. Fold dough over filling; seal edges. Curve ends to form crescents.
Place on ungreased baking sheets. Combine remaining pecans and sugar. Brush egg white over tops; sprinkle with pecan mixture. Bake at 350° for 17-20 minutes or until lightly browned. Remove to wire racks to cool completely. Yield: 4 dozen.
Originally published as Pecan Horns in Country Woman Christmas 1996, p26

Nutritional Facts

2 each: 165 calories, 11g fat (5g saturated fat), 39mg cholesterol, 133mg sodium, 14g carbohydrate (5g sugars, 1g fiber), 3g protein.

  • 2 cups all-purpose flour
  • 4-1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 cup cold butter, cubed
  • 1 egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • FILLING/TOPPING:
  • 1-1/2 cups ground pecans, divided
  • 1/2 cup sugar, divided
  • 1/4 teaspoon grated lemon peel
  • 1/4 cup milk
  • 1 egg white, beaten
  1. In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Combine the egg, yolk and vanilla; add to flour mixture. Shape dough into a ball. Chill for 1 hour or until easy to handle.
  2. Meanwhile, for filling, combine 1-1/4 cups pecans, 1/4 cup sugar, peel and milk; set aside. Divide dough into four portions; shape each into 12 balls. Flatten each ball into a 2-1/2-in. circle; top each with a scant teaspoon of filling. Fold dough over filling; seal edges. Curve ends to form crescents.
  3. Place on ungreased baking sheets. Combine remaining pecans and sugar. Brush egg white over tops; sprinkle with pecan mixture. Bake at 350° for 17-20 minutes or until lightly browned. Remove to wire racks to cool completely. Yield: 4 dozen.
Originally published as Pecan Horns in Country Woman Christmas 1996, p26

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