Nut Horns Recipe
- 8 cups all-purpose flour
- 1 1/2 teaspoons salt
- 2 cups shortening
- 4 eggs, beaten
- 1 (12 fluid ounce) can evaporated milk
- 1 (0.6 ounce) cake compressed fresh yeast
- 1/4 cup white sugar
- 8 cups chopped walnuts
- 2 cups white sugar
- 2 teaspoons ground cinnamon
- 1/2 cup margarine
- 1 egg, beaten
- 1/3 cup milk
- 1 cup white sugar for decoration
- In a large bowl, stir together flour and salt. Add shortening, 4 beaten eggs, evaporated milk, yeast and 1/4 cup sugar. Mix as much as you can in the bowl, then turn out onto a floured surface and knead until smooth, about 5 minutes. Place into an oiled bowl, cover and chill overnight.
- To make the filling: Melt margarine and stir in sugar. Mix in the cinnamon and walnuts; remove from heat and set aside to cool. When the nuts are cooled, stir in the egg and just enough of the milk to moisten the filling.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll out dough to 1/4 inch in thickness. Sprinkle some of the remaining sugar over the dough. Cut into small triangles about 3 inches long and 2 inches at the base. Put a teaspoon of filling at the base of the triangle and roll towards the point. Roll in sugar and place 2 inches apart onto the prepared cookie sheets.
- Bake for 10 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
