Russian Walnut Horns
|All purpose flour||2 3⁄4 Cup (44 tbs)|
|Firm butter/Margarine||1 Cup (16 tbs), cut into pieces|
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄4 Cup (4 tbs), about 110Â° f|
|Sour cream||1⁄2 Cup (8 tbs)|
|Walnut filling||1 Cup (16 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Powdered sugar||1 Tablespoon|
In a large mixing bowl, stir together the 2 3/4 cups flour and salt.
With a pastry blender or 2 knives, cut in butter until mixture resembles cornmeal; set aside.
Dissolve yeast in warm water.
Separate eggs; set whites aside and beat yolks until light and lemon-colored.
Add dissolved yeast and 1/4 cup of the sour cream to yolks, stirring until blended; stir yolk mixture into flour mixture.
In another bowl, using clean, dry beaters, beat egg whites until stiff but not dry.
Fold remaining 1/4 cup sour cream into whites, then add to flour mixture, blending thoroughly (dough will be sticky).
Cover tightly with plastic wrap and refrigerate until firm (2 to 3 hours).
Meanwhile, prepare walnut filling; cover and set aside.
Stir together the 1/3 cup flour and granulated sugar; sprinkle enough of the mixture over a board to coat generously.
Divide dough into portions about the size of baseballs.
Roll out one portion to a rectangle about 1/8 inch thick (keep remaining portions refrigerated).
With a pastry wheel or sharp knife, cut into 2-inch squares.
For tender cookies, handle the dough as little as possible.
Place a scant teaspoon of filling in the center of each square.
Fold 2 opposite corners of square into center, overlapping dough and pinching firmly to seal.
Place horns slightly apart on ungreased baking sheets.
Repeat with remaining dough, sprinkling board with more flour-sugar mixture as necessary.
Bake in a 350Â° oven for 15 minutes or until lightly browned.
Transfer to racks and let cool slightly; while still warm, sift powdered sugar over cookies to cover lightly.