Apricot Horns

Apricot Horns are my favorite cookie that my Aunt Charlotte makes! It's always requested in the family and oh so yummy. Making these are not for the faint of heart. It's kinda complicated and my horns did not come out looking like horns. Although, the more I did the better they looked. The first tray looked like big globs! I didn't care because they were still delicious. I think I need to hang out with Aunt Charlotte one day to learn the trick on getting the dough to form into a horn. It may be that I don't have the patience for it yet. I ended up making a huge mess and I advise setting up an assembly line for day two. And have a helper! Thanks Mike! I was a little stressed trying to make these, especially since they were going with Mike to a work party. I want perfection and it usually doesn't happen on the first try with complicated cookies.


I was super happy to hear that everyone at Mike's work loved the cookies! Apparently they love everything I make. Those of you at Katten who follow this blog, thanks for the words of encouragement. I love making making treats for you guys!


At Christmas, Aunt Charlotte gave a cookie scooper to all my Aunts & Uncles. She bought me one a few weeks ago! Thank you Aunt Charlotte, your thank you card is in the mail. That cookie scooper made all the difference in the world. I've tried others before that didn't work well. This one is fantastic!! It made making the dough into balls super quick.  I am so lucky and happy to have it. I don't know who makes it because I was so excited that I tore the tag off and there's no identifying marks on it. So, here's a picture if you want to find it and maybe Aunt Charlotte will share her secret with us as to where she buys them!

 

Ingredients:

If you cut the recipe in 1/2, you get about 50 horns!

1 lb butter  (1/2 is 4 sticks of butter)
1 lb cream cheese (1/2 is one package)
4 cups sifted flour (2 cups)
1 1/2 cups chopped nuts (I used Pecan)
1 cup powdered sugar (1/2 cup)
2 egg whites slightly beaten
1 can Apricot filling (found in baking aisle)

Directions:

Day One:

• Mix butter, cream cheese and flour with your hands.

• Roll dough into one inch balls. 

• Refrigerate until firm. Not necessary for 24 hours, but it was easier for me to make it a 2 day process.

Day Two (or hours later):

• Work with 10 balls at a time; dough must remain firm.

Set up an assembly line:

• Roll each ball into a three inch round.

• Spread filling on dough. LESS is MORE! It will ooze out all of the place & create a huge mess otherwise. 

• Roll dough into the shape of a horn. 

• Dip the horn into the beaten egg whites.

• Dip the horn into the mixture of chopped nuts and powdered sugar. 

• Place horns on a cookie sheet covered with parchment paper (easier clean up!)

• Bake for 12-14 minutes or until lightly browned. 

• Remove horns from pan & cook on a rack. 

• Dust with powdered sugar.