Italian Sour Cream Horns

• Dough
• active dry yeast (regular, not rapid rise)↗1⁄4 ounce
• warm water (110 to 115 degrees F)3 tablespoons
• flour↗4 cups
• salt↗1⁄2 teaspoon
• butter, softened↗1 1⁄4 cups
• egg yolks↗3
• sour cream↗1⁄2 cup
• vanilla extract↗1 teaspoon
• powdered sugar↗
• Filling
• egg whites↗3
• granulated sugar↗1 cup
• finely chopped pecans1⁄2 cup
• vanilla extract↗1 teaspoon
• powdered sugar↗

Step-by-step instructions

1. 1

   For dough: Dissolve yeast in warm water. Sift flour; add salt. Add butter, eggs yolks, sour cream.

2. 2

   , vanilla and dissolved yeast mixture to flour mixture; work with hands until a moist dough forms. Cover and refrigerate 1 to 2 hours, or overnight.

3. 3

   Divide dough into eight pieces. Dust rolling pin and work surfaces with powdered sugar. Working with one piece of dough at a time, roll out dough to about 1/8 inch thickness (slightly thinner than pie dough, more like noodle dough).

4. 4

   Cut dough into a circle approximately 8 inches in diameter. (You may want to use a stainless steel bowl and just press out a circle). Refrigerate dough circle. Continue rolling and cutting remaining dough, refrigerating circles as you go. Re-roll leftover dough pieces and cut into circles.

5. 5

   Cut each circle of dough into 16 triangular pieces or wedges.

6. 6

   For filling: Beat egg whites until foamy. Gradually add sugar; beat until stiff. Fold in pecans and vanilla.

7. 7

   Spread 1/2 teaspoon filling on each triangle of dough; roll up, beginning with largest end. Place roll, small end down, on greased cookie sheet.

8. 8

   Bake in a 350 degrees F oven 10 to 12 minutes, or until slightly browned on bottom. Immediately transfer to racks to cool.

9. 9

   Sift powdered sugar over cooled cookies. Store in airtight container. Yield: About 10 dozen cookies.