RECIPE FROM "THE
(Jerry's Mother's Polish recipe)
1/4 cup warm water
1/2 tsp. sugar
2 packages of dry yeast (Do not use rapid yeast)
1 cup butter or margarine (2 sticks)
3 Tbsp. sugar
1 cup (8 oz.) sour cream
4 egg yokes (save whites for filling mix)
4 cups sifted flour
1/2 tsp. salt
1 lb. finely ground walnuts
3/4 cup sugar
4 egg whites
In a small sauce pan, warm 1/4 cup of water and sprinkle in the yeast and sugar. Swirl the water around in the pan to cover the yeast with the water. Set aside and let rise for 10 minutes.
In a large bowl, cream the butter. Mix in the sugar, salt, sour cream and egg yokes. Stir in the yeast mixture. Gradually, add the 4 cups of flour mixing to a pie crust like consistency. Divide the dough into 8 parts, form into balls and place in a cake pan (9 X 13 will work). Cover with plastic wrap and refrigerate overnight.
In a large bowl, using an electric mixer on high, mix the egg whites until the mixture is thick and foamy. Add the sugar and nuts, and hand stir till all ingredients are completely mixed. Divide into 16 parts.
Let the dough warm up. Divide each of the 8 balls in half forming 16 smaller balls. On a floured board, roll out each ball into a 12 in. diameter circle (need not be perfect, and will be quite thin). With a sharp knife cut the dough into 8 triangles. Distribute the 1/16 of the nut filling mixture equally on each of the 8 triangles. Starting at the outer circle of each, roll inward like a crescent roll. Curve the roll slightly and place on an ungreased cookie sheet.
Bake (upper rack) 15 minutes at 375 Deg. Dust with powdered sugar while still warm. Set aside to cool.
Note: Sandy likes lots of cinnamon-sugar sprinkled on top of the powdered sugar
MAKES 128 BUTTERHORNS