FILLING:
2 large egg whites
1 cup finely chopped walnuts
6 soda crackers, crumbled into small pieces
½ cup sugar
1 teaspoon vanilla
DOUGH:
2 cups all-purpose flour
1 (0.6-ounce) compressed yeast cake, crumbled
½ cup (1 stick) butter 2 large egg yolks
½ cup sour cream
½ cup sugar
1 large egg, beaten
Sugar (optional)
For the filling, in a medium bowl beat the egg whites until stiff peaks form. In a small bowl combine the walnuts, cracker crumbs, sugar, and vanilla. Fold into the egg whites.
For the dough, in a large bowl combine the flour and yeast. Using a pastry blender, cut in the butter. Add the egg yolks and sour cream, mixing well. Knead for 5 to 10 minutes to smooth the dough. Refrigerate for 1 hour.
Preheat the oven to 375 degrees. Grease a cookie sheet.
Roll out the dough, 1 teaspoon at a time, in the sugar. Spread with ½ teaspoon of the filling. Roll up like a jellyroll, shape into horns, and place on the prepared cookie sheet. Brush with beaten egg wash. Bake 20 to 25 minutes. Sprinkle with sugar, if desired.
Makes 4 dozen
Elaine Strong, Queen Elaine
Diamond Divas of Sonora,
Sahuarita, Arizona