Angel Horns

·       4 cups flour

·       ½ tsp. salt

·       ½ lb. plus 1/8 lb. butter

·       1 tsp. vanilla

·       4 eggs, separated

·       ½ cup sour cream

·       1 pkg. yeast

Preheat oven to 375 degrees

baking time is 15 minutes. 

Sift and measure flour and salt and crumble in the yeast.  Cut in the butter until flour is fine and mealy like.  Add the vanilla, egg yolks and sour cream and work with the hands until dough is smooth.  Divide dough into 8 equal parts (use powdered sugar instead of flour to roll out dough).  Roll each piece into 10-inch rounds (this will be thin).  Cut each round into 8 equal wedges (as for a pie).  Place about 1 teaspoon filling at broad edge and spread to point.  Start at wide edge and roll loosely up into a horn shape and bend into crescent.  Place on greased cookie sheet – widely spaced.  Bake.  Remove from pan and place on rack.  Sprinkle with powdered sugar.  This dough does not raise before baking.

FILLING:  Beat 4 egg whites until they are stiff.  Add 1 cup sugar slowly, beating it constantly.  Add ½ tsp. vanilla and fold in ½ cup crushed nuts.  These keep well in deep freeze and are super yummy.