Hungarian Butterhorns

simple little crescent cookies.

• Ready In: 50 mins
• Serves: 16

Ingredients

• 2 1⁄2 teaspoons active dry yeast (one pkg.)
• 1⁄4 cup warm water
• 1  cup granulated sugar, plus
• 1  teaspoon granulated sugar
• 1⁄2 cup butter
• 2  cups all-purpose flour
• 2  large eggs, seperated
• 1⁄2 cup  chopped walnuts
• 1  tablespoon  whole milk
• 1⁄2 teaspoon vanilla
• 3⁄4 cup  powdered icing sugar

Directions

1. Soften the yeast in warm water.
2. Stir in the 1 tsp.
3. sugar.
4. Let stand in warm place until bubbly.
5. This will take about four minutes.
6. Cut the butter into the flour with a pastry blender.
7. Stir in the yeast mixture and the egg yolks.
8. Shape dough into a ball.
9. Let rest about 30 minutes.
10. Beat the egg white until stiff.
11. Beat in the remaining sugar to make a thick meringue.
12. Fold in the nuts.
13. Set aside.
14. Roll dough into a 16 inch circle and cut into 16 wedges.
15. Spread meringue onto the dough.
16. Roll each wedge from wide end to the tip.
17. Place onto a greased baking sheet.
18. Bake 350 degrees for 20 minutes, until golden.
19. Make a glaze with the vanilla, powdered sugar and the tablespoon of milk.
20. Frost each cookie.