Nut Horns

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“I have never posted a recipe I haven't tried before, but I was going through an envelope of old recipes -- clippings, cards, fading paper, you know the sort of things that collect in the back of drawers. I found this one on a water-spotted and yellow paper that's ready to crumble apart. I think it may have come from an aunt, but it may have been from a woman in the church I grew up in. I remember having them at Christmas. Since the paper is crumbling I figured I'd better post it to keep it safe. THE YIELD IS A GUESS. THE SIZES OF THE CANS WERE NOT SPECIFIED. I tried to come up with the standard, US can sizes. I'll edit both once I've made it and correct it. If anyone makes it before I do please tell me how many it made for you.”
14hrs 20mins
100-150 cookies

Ingredients Nutrition


  1. Scald milk. Cool to safe temperature for yeast.
  2. In a separate pot melt shortening.
  3. Beat eggs.
  4. Dissolve yeast in the warm milk. Add shortening and beaten eggs.
  5. Add flour 2 cups at a time. Knead dough.
  6. Cover and refrigerate overnight.
  7. To prepare filling combine the first 5 ingredients in a saucepan. Bring to a boil.
  8. Add beaten eggs and cook 2 minutes. Remove from heat.
  9. Heat oven to 375°F.
  10. Roll manageable portions of the dough very thin in powdered sugar. Cut in 3x3 squares.
  11. Place 1 tsp filling in one corner of a dough square. Roll up, starting at that corner, and seal edges.
  12. Place on greased cookie sheet. Sprinkle with powdered sugar.
  13. Bake 15-20 minutes (lightly browned?).

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