Hungarian Butterhorns

Directions

1. 1
   Soften the yeast in warm water.
2. 2
   Stir in the 1 tsp.
3. 3
   sugar.
4. 4
   Let stand in warm place until bubbly.
5. 5
   This will take about four minutes.
6. 6
   Cut the butter into the flour with a pastry blender.
7. 7
   Stir in the yeast mixture and the egg yolks.
8. 8
   Shape dough into a ball.
9. 9
   Let rest about 30 minutes.
10. 10
    Beat the egg white until stiff.
11. 11
    Beat in the remaining sugar to make a thick meringue.
12. 12
    Fold in the nuts.
13. 13
    Set aside.
14. 14
    Roll dough into a 16 inch circle and cut into 16 wedges.
15. 15
    Spread meringue onto the dough.
16. 16
    Roll each wedge from wide end to the tip.
17. 17
    Place onto a greased baking sheet.
18. 18
    Bake 350 degrees for 20 minutes, until golden.
19. 19
    Make a glaze with the vanilla, powdered sugar and the tablespoon of milk.
20. 20
    Frost each cookie.