Peanut Butter Creams

Here is the recipe for (my Grandmother's) butterhorns. It has been in my
family since at least the early 50's, perhaps much longer than that.

BUTTERHORNS

Basic dough:
Mix
1 egg yolk
3/4 Cups sour cream
1 t. salt
2 Cups flour

then add 1/2 pound cold butter cut into tablespoon sized pieces. (I use a
food processor.) 

Mix well, shape into ball, sprinkle with flour and wrap in waxed paper.
chill for at least several hours.

Filling:
3/4 cup sugar
1 t cinnamon (I use more)
3/4 cup chopped pecans (I toast them in the oven for four minutes at 350
degrees first)

Sprinkle board with flour. Divide dough into three balls. Roll one at a
time into a cirle. (Make it thin.) Sprinkle with a third of the filling
and cut into 12 wedges. Roll into crescents from the wider part of each
wedge. (I like to roll each crescent in cinamon and sugar first, but
that's not original to the recipe.) 

Bake at 375 degrees for 15 to 25 minutes. (It took about 18 for the batch
I made last night.)



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