NUT HORNS MADE WITH CREAM CHEESE RECIPES

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HORN WALNUT COOKIES RECIPE: HOW TO MAKE IT



Horn Walnut Cookies Recipe: How to Make It image

It takes only a few ingredients to create these elegant and delicious horns. This is a terrific make-ahead recipe because the dough can be made in advance and refrigerated for up to seven days. —Loretta Stokes, Philadephia, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 15 minutes

Prep Time 40 minutes

Cook Time 35 minutes

Yield 4 dozen.

Number Of Ingredients 8

1 cup plus 1 teaspoon butter, softened, divided
1 package (8 ounces) cream cheese, softened
3 cups all-purpose flour
4 cups ground walnuts
1-1/4 cups sugar, divided
1/2 cup 2% milk
1 teaspoon vanilla extract
1/8 teaspoon salt

Steps:

  • Preheat oven to 325°. In a large bowl, beat 1 cup butter and the cream cheese until light and fluffy, 3-4 minutes. Gradually add flour, beating until mixture forms a ball. Divide dough into 4 portions. On a lightly floured surface, roll each portion into a 12-in. circle. , Melt the remaining 1 teaspoon butter. In a large bowl, combine walnuts, 3/4 cup sugar, milk, vanilla, salt and melted butter. Spread over circles. Cut each into 12 wedges. Roll up wedges, starting from the wide ends., Place point side down on greased baking sheets. Curve ends to form crescents. Bake until lightly browned, 35-40 minutes. Remove to wire racks., Place remaining sugar in a small shallow bowl. Roll warm cookies in sugar. Cool completely.

Nutrition Facts : Calories 145 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 54mg sodium, CarbohydrateContent 13g carbohydrate (6g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

CREAM CHEESE HORNS RECIPE | MYRECIPES



Cream Cheese Horns Recipe | MyRecipes image

Provided by MyRecipes

Yield about 4 dozen

Number Of Ingredients 11

½ cup butter, softened
1 (3-ounce) package cream cheese, softened
1?½ cups sifted cake flour
2 tablespoons sugar
½ teaspoon salt
1 tablespoon whipping cream
½ teaspoon vanilla extract
Pineapple jelly or raspberry jelly
½ cup finely chopped pecans
2 egg whites, lightly beaten
Finely chopped pistachio nuts

Steps:

  • Combine butter and cream cheese in a large mixing bowl, beating well.
  • Combine flour, sugar, and salt in a small mixing bowl. Add to creamed mixture, stirring well. Stir in whipping cream and vanilla; mix well. Cover and refrigerate overnight.
  • Roll to 1/8-inch thickness on a lightly floured surface; cut with a 2-inch round cutter. Place 1/2 teaspoon jelly in center of cookie; sprinkle with pecans. Fold opposite edges over filling and pinch together, forming a cornucopia. Brush open end of cornucopia with egg whites; dip in pistachio nuts. Repeat procedure with remaining cookies, egg whites, and nuts.
  • Place 2 inches apart on lightly greased cookie sheets; bake at 325° for 15 minutes. Remove from cookie sheets, and cool on wire racks.

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