Recipe for "walnut-horns"

NAME

     WALNUT-HORNS - Rolled, walnut-filled cookies
     This recipe has been in the family for a while.  These cook-
     ies make great Christmas gifts.

INGREDIENTS (makes about 60 cookies)

     200 g     flour
     250 g     butter
     225 g     sour cream
     1         egg yolk
     200 g     brown sugar
     115 g     ground walnuts
     2.5 ml    cinnamon
               butter

PROCEDURE

          (1)  Cream the flour and butter.
          (2)  Mix in the sour cream and the egg yolk.
          (3)  Divide the dough into four parts, wrap in  plastic
               wrap, and chill for several hours.
          (4)  Mix together the brown sugar,  walnuts,  and  cin-
               namon.
          (5)  Roll each dough section on a floured surface until
               about 3 mm thick.
          (6)  Spread about 1/4 of the sugar/walnut/cinnamon mix-
               ture over each rolled dough section. Cut the dough
               into pie-shaped wedges and roll, beginning at  the
               wide end.
          (7)  Place cookies on an ungreased cookie sheet.  Brush
               with melted butter (30 g should be enough).
          (8)  Bake for about 20 minutes at 190 deg. C.   If  you
               remove  the cookies from the oven before they turn
               brown, the dough will be softer and  flakier.   If
               you  remove  them after they have browned slighly,
               the dough will be crisper.
          (9)  Remove cookies from cookie sheet before they  have
               cooled  completely,  or  else  they  stick  to the
               cookie sheet.

NOTES

     During my childhood, these cookies tasted  wonderful.   How-
     ever, now they strike me as a bit sweet.  You could probably
     decrease the amount of brown sugar by 1/4 to 1/2 and make up
     for the loss in volume by increasing the amount of nuts.

RATING

     Difficulty: easy to moderate.   Time:  Initial  preparation:
     10  minutes; chilling:  at least 2 hours; final preparation:
     20 minutes; baking:  20  minutes.   Precision:  Measure  the
     dough ingredients.

CONTRIBUTOR

     Aviva Garrett
     Santa Cruz, CA
     Excelan, Inc., San Jose, California, USA
     ucbvax!mtxinu!excelan!aviva