Polish Apricot Horns
Ready In: 1 hr 15 mins
Yields: 8 dozen
Ingredients
- 1 lb butter, softened
- 1 lb cottage cheese, creamed
- 4 cups flour
- 1 lb dried apricot
- 2 cups sugar
- 1 1⁄2 cups almonds, ground
- 1 1⁄4 cups sugar
- 2 egg whites
Directions
- Blend butter, cottage cheese and flour with hands to form dough. Add more flour if cheese is watery. Shape into 1-inch balls and put in refrigerator overnight. (Dough may be kept under refrigeration for up to one month.).
- Preheat oven to 375° F. Lightly grease a cookie sheet; set aside.
- Cook apricots until tender; drain and puree. Add 2 cups Sugar while still hot. Cool. In a separate bowl, mix almonds and 1 ¼ cup Sugar; set aside.
- Press each dough ball into a 3-inch round (make only ten horns at a time so dough will remain cold). Place one teaspoon of apricot filling into center of each round. Roll into shape of horn.
- Dip in egg whites and then roll up in sugared almonds. Place on prepared sheet and bake for 12 minutes. Remove from oven, sprinkle with Confectioners Powdered Sugar, if desired.
- Note: Rounds can be folded over filling and edges press close for a half-moon filled cookie.
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