Senator Dick Durbin first obtained this recipe about 40 years ago, when he was a paperboy for the now-defunct East St. Louis Journal (the same paper that the late Congressman Melvin Price once wrote for as a sports reporter). One Christmas, a customer gave Durbin a box of these cookies, which proved so popular with the entire family that he went back for the recipe. Durbin's mother baked them every Christmas.
(suggested by Tom Glatz)
- 1 package yeast
- 4 cups general purpose flour, sifted
- 1-1/4 cups margarine
- 1/2 teaspoon salt
- 3 egg yolks (beaten)
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 3 egg whites
- 1 cup of ground nuts (must be well-ground)
- 1 teaspoon vanilla
- 1 cup powdered sugar
Sift flour with salt, add yeast. Cut in margarine, add beaten egg yolks, sour cream and vanilla. Stir until just blended. Wrap in wax paper and chill while making filling.
Filling:Beat egg whites until stiff. Gradually fold in sugar, nuts and vanilla. Brush pastry board or cloth with powdered sugar. Divide dough into 8 parts. Keep balance of dough refrigerated while working on each part.
Preparation:Roll out each portion of dough very thin and round. Cut into 8 wedges. Put one teaspoon of filling on each wedge and roll up from the broad side. Curl and place on buttered baking sheet, tips down. Bake at 350°F for 25 minutes. When cool, roll or sprinkle the horns with powdered sugar.
Back to Congress Cooks! Index
Glatz found this recipe on 1st Traveler's Choice Internet Cookbook.
updated link (2024) - https://www.tfrecipes.com/hungarian-butterhorn/