Nut Horn Cookies
1 cup margarine or butter
2 Tbs. sugar
1 8-ounce carton dairy sour
1 egg yolk
2 cups all-purpose flour
2 cups finely chopped nuts
1 cup sugar
4 cup butter or margarine, softened
3 tsp. ground cinnamon
Beat 1 cup margarine for 30 seconds. Add 2 Tbs. sugar beat until light and
fluffy. Beat in sour cream and egg yolk. Combine flour and 1 eighth tsp. salt;
add to beaten mixture. Stir in enough flour to make a workable dough. Cover.
Combine nuts, 1 cup sugar, j cup butter or margarine and cinnamon; set aside.
Working with ¼ of the dough at a time, on a lightly
floured surface roll, into
a 10-inch circle. Spread of the nut mixture over the circle. Cut circle into 12
wedges. Roll up each wedge, starting at wide end. Place on un-greased cookie
sheets. Bake at 350 degrees for
minutes. Cool on
racks; roll in powdered sugar.
makes 48 cookies