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
  • 1-1/2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 cup butter or margarine
  • 1 egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • FILLING/TOPPING:
  • 1-1/2 cup 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 mixing bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Combine egg, yolk and vanilla add to flour mixture. Mix well and form into a ball. Chill about 1 hour or until firm enough to handle. Meanwhile, for filling, combine 1-1/4 cups pecans, 1/4 cup sugar, lemon peel and milk; set aside. Cut dough into four sections; shape 12 balls out of each section. Flatten each ball into a 2-1/2-in. round; top with a scant teaspoon of filling. Fold dough over filling; seal and shape like a horn. Place on ungreased baking sheets. Combine remaining pecans and sugar. Brush egg white over horns; sprinkle with pecan mixture. Bake at 350° for 25 minutes or until lightly browned. 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
  • 1-1/2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 cup butter or margarine
  • 1 egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • FILLING/TOPPING:
  • 1-1/2 cup 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 mixing bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Combine egg, yolk and vanilla add to flour mixture. Mix well and form into a ball. Chill about 1 hour or until firm enough to handle. Meanwhile, for filling, combine 1-1/4 cups pecans, 1/4 cup sugar, lemon peel and milk; set aside. Cut dough into four sections; shape 12 balls out of each section. Flatten each ball into a 2-1/2-in. round; top with a scant teaspoon of filling. Fold dough over filling; seal and shape like a horn. Place on ungreased baking sheets. Combine remaining pecans and sugar. Brush egg white over horns; sprinkle with pecan mixture. Bake at 350° for 25 minutes or until lightly browned. Yield: 4 dozen.
Originally published as Pecan Horns in Country Woman Christmas 1996, p26

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPecan Horns

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review