Butter Horns
- 1/2 cup butter
- 1/2 cup shortening
- 1/2 cup sugar
- 1 cake yeast
- 1/2 cup milk
- 3 eggs, beaten
- 5 cups flour
- Nutmeg
- Melted butter
- Sugar and cinnamon
- Confectioner's sugar and cream
Cream together butter, shortening and sugar. Dissolve yeast in milk, which has been scalded and cooled; add to creamed mixture with eggs. Mix in sifted flour and nutmeg. Let rise overnight. Divide into 4 parts and roll, roll, roll out thin as for pies. Spread with melted butter, sugar and cinnamon; cut each part into 12 pie-shaped wedges. Roll each piece starting at wide edge; press down small tip end. Bake in a moderately hot oven, and while warm, frost with a mixture of confectioner's sugar and cream. Makes 48 horns.
Submitted by Jun 10, 2009
15 min
30 min
45 min