1. Sift together flour, sugar, salt and yeast. Cut in shortening until dough resembles pie dough. Add egg yolks, vanilla and sour cream. Mix with hands until dough forms a ball. Divide into 5 even balls and refrigerate for 6 hrs or overnight. 2. When ready to roll out the dough make the filling by beating the egg whites until stiff. Add sugar and vanilla; beat well. Fold in walnuts. 3. Sprinkle bread board with powdered sugar and roll each ball of dough into a 12 inch circle. Cut each circle into 6 pie shaped pieces. Spread with filling and roll up, starting at the wide end. 4. Bake at 375 degrees for 15 minutes. Butter horns will be a light golden color when done. 5. At this time in a small sauce pan melt the butter for the glaze, remove from heat and stir in powdered sugar and the almond extract -- add a bit more butter or sugar as needed so that you can dip the tops of the butterhorns in the glaze and place on wax paper to set up. 6. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
