Butter Horns
2 cups flour
1cup butter, softened
½ cup sour cream
¼ t salt
¼ t baking powder
1 cup (divided) sugar
2 eggs
2/3pecans, finely chopped
¾ t cinnamon
Directions
Into large bowl, measure flour, salt, baking powder, ½ sugar and one egg yolk. (Place egg white in small bowl and set aside.) Mix ingredients until dough holds together. Shape into ball and refrigerate 2-3 hours (or place in freezer for 40 minutes.) In small bowl, stir pecans, cinnamon and sugar. Preheat oven to 375◦. Roll one-third of dough on floured counter or mat into 10” round. With pastry brush, brush with egg white. Cut into 12equal wedges. Place one teaspoon sugar/nut mixture in center of each wedge and roll up from curved edged. Place cookies on ungreased baking sheet; curve into crescent. Brush with egg white and sprinkle with sugar/nut mixture. Bake cookies 10-12 minutes until light brown. Remove to wire racks to cool. Store in tightly covered container. Makes 4 dozen cookies.
