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APRICOT HORNS

My fiance's 90 year old mother is making these apricot horns for our Thanksgiving dinner this year! I'm not sure if her recipe is exactly like either one of these, but I don't doubt that hers will be scrumptious!!!

So I thought that this would be another good recipe to share in my blog today.


APRICOT HORNS (RECIPE #1)

1 lb. butter
1 lb. creamed cottage cheese
4 c. sifted flour

Blend ingredients together with your hands to form dough. Shape dough into 1 inch balls and place in large cookie sheet. Refrigerate overnight.

FILLING:

1 lb. dried apricots
2 c. sugar (or use Equal to taste)

Cook apricots until tender; drain and puree. Add sugar(or Equal) while pureed apricots are still hot. Set aside to cool.

COATING:

1 1/2 c. ground almonds
1 1/4 c. sugar
2 egg whites, slightly beaten

Mix nuts and sugar and place in large plate. Roll each dough ball into a 3 inch round. Place a teaspoon of filling in the center of each round. Roll each into the shape of a horn then brush each horn with egg whites. Roll each in almond and sugar mixture. Place on greased cookie sheet.

Bake at 375 degrees for 10 to 12 minutes. Makes about 8 dozen.

APRICOT HORNS (RECIPE #2)

1/2 pound (2 sticks) butter
3 cups flour
3 eggs yolks, well beaten
1 small cake Fleishman's yeast (or 1/3 of the household size)
1 tablespoon sugar
8 tablespoons cream or top milk
1/8 teaspoon vanilla
1 cup apricot preserves (or more if you like)
1 egg beaten (for glaze)

Cut flour and butter together (as for pie) with a pastry blender or fork. Blend in vanilla, the well-beaten egg yolks and yeast, which has been dissolved in the cream and sugar.

Handle the dough as little as possible. It will form an elastic consistency. Separate into 3 sections.

Take each section, in turn, and roll out in a circle on a lightly floured board or cloth to about a quarter-inch thickness.

Spread apricot jam lightly over surface of dough. Cut each circle into 16 wedges, less if you want fewer and larger cookies. Roll each wedge into a crescent shape, starting from the broad base and rolling towards the point. Remember, this dough does not need to rise.)

Place on a lightly greased cook sheet. Glaze tops of horns with the well-beaten egg. Bake at 350 degrees for 20 to 25 minutes or until slightly browned. (Pro sets her oven at 325 degrees). Makes about 4 dozen


ENJOY!



Thanksgiving Signature made by Bits & Pieces