NUT HORNS

This recipe was given out in 1937 by two mothers of kindergarten children in an Indianapolis school.  The mothers were from Macedonia and usually made these for school functions.  They were so popular among teachers and parents that the mothers gave out the recipe.

5 cups all-purpose flour
1/2 lb butter, softened slightly
1 cake yeast
pinch of salt
2 eggs
1 pint cream
ground nuts
sugar
cinnamon

Sift flour in a large mixing bowl, add butter, yeast and salt.  Mix thoroughly with fingers or until meal-like.  Add slightly beaten eggs and cream.  Mix well adding a little more flour if needed to make dough stiff as pie crust.  Place in the refrigerator overnight.  Roll as pie crust to 1/16-inch thickness.  Cut in 5-inch squares.  Mix equal parts ground nuts and sugar with 1 tsp cinnamon and sprinkle diagonally from corner to corner.  Roll diagonally from corner to corner and bend until corners nearly meet, making a crescent.  Bake immediately on greased cookie sheet in 400-degree oven for 20 minutes.  You will have to judge the amount of nuts and sugar, cover the dough thoroughly but don't pile it on and don't forget to GRIND (not chop) the nuts.

NOTE: You can tell this is a recipe they made from head knowledge and had a little trouble making it a written recipe. 

This is a file recipe for reference only