AKA  Apricot Horns

Recipe courtesy of Ann Koren

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Ingredients:

• 3 packages of dry yeast, 1 strip
• 1/4 cup milk, warmed
• 2 Tbsp sugar (1 goes in the yeast)
• 2 sticks butter
• 2 sticks margarine
• 6 egg yolks, warmed
• 8 oz sour cream
• 1 tsp lemon extract
• 6 cups flour
• Apricot filling (nut, poppyseed or pie filling)

Directions:

First put the yeast in a mug with 1 Tbsp sugar and 1/4 cup warm milk. Place on a warm stove for 5 minutes to raise.

Slightly melt butter and margarine on the stove then pour into a bowl. Separate 6 eggs and lightly stir in egg yolks with 1 Tbsp sugar. Next add the yeast mixture and sour cream. Add 1 cup of flour at a time to the mixture. After 5 cups of flour are added, lastly add the lemon extract and last cup of flour. Mix well. Let rise for 1 hour before rolling.

When the dough is ready, roll dough to 1/4 inch thick on a surface with flour and sugar; cut into 2-2 1/2 inch squares. Place on lightly greased baking sheets or covered in parchment paper. Spoon about 1/4 tsp apricot filling on one corner of each cookie. Roll into a crescent shape and then toss in a bowl of sugar before baking. Bake 350 F for 12-15 minutes or until lightly brown on the bottom.

Baker’s Note: Cookies may need to be re-rolled into sugar if they are sticky when cooled or after defrosting. They freeze very well.