12 Days of Christmas Cookies: Day 2 – Nut Horns

On the Second Day of Christmas, My True Love Made for Me: Two Nut Horns

Today, on our second day of Christmas Cookies we share the story of the famous Cookie Grandma and the memory she creates for  her friends and family every year.

Early in the morning each day before Christmas, the Cookie Grandma awakens to her kitchen to prepare the dough for the Christmas cookies. Cold-dough nut cookies are her specialty. Cookie Grandma makes her “cold-dough cakes” dough, places it in the refrigerator and leaves it at least 12 hours or better than that – over night. When she is alert and aware, full of a espresso-enhanced latte with lots of flavoring cream, she begins her day of cookie baking making these most wonderful of nut crescents.

Being a good friend of Cookie Grandma, I was allowed to acquire her secret recipe for her specialty, the Slovak cold-dough nut horns. These cookies have been a favorite for generations upon generations. My family and friends can’t wait for their dozen or so to arrive at their homes. I make these way ahead of Christmas, store them in the freezer in air-tight container and dip into the container with my evening coffee, making sure to restrict myself to only one each night.  Don’t tell my family, please.

Thank you Cookie Grandma, where ever you are!

Slovak Cold Dough Nut Horns

Dough Ingredients:
8 cups all purpose flour
2 cups butter cut into small cubes
3 whole eggs
1 tsp salt
6 T sugar
1/2 pint of sour cream (1 cup)
3 pkg dry yeast

1 bottle of honey (A Honey Bear is Preferred)
Extra flour and sugar for rolling

Nut Filling Ingredients:
2 pounds ground nuts
1 can evaporated milk
1 1/2 cups brown sugar

Directions:

Making the Dough –
Mix flour and butter cut into small chunks in mixing bowl with regular beater until crumbly, as for pie crust.  Mix in dry yeast to flour mixture.

In another mixing cup mix the eggs, salt, sugar and sour cream.  Add to flour mixture.  Mix well then knead for 7 minutes.

Form dough onto a plate, cover with plastic wrap and place in refrigerator over night or for at least 12 hours. While chilling the dough, make the filling.

Making the Filling –
In food processor grind the nuts fine.  Combine with the brown sugar and evaporated milk in a mixer.  Mix well.

This step is the most difficult because you are going to want to take a spoon and just eat the filling.  But to make sure you have enough for the cookies, place all but a scant teaspoonful taste into a plastic container, cover and refrigerate until ready to bake.

Making the Cookie –
Next day remove nut filling and dough from the refrigerator and let sit at room temperature for 2-3 hours.

Mix a mixture of flour and sugar to be used for rolling out the cookies.  The proportion should be  2/3 sugar to 1/3 flour.  Keep aside until ready to roll out cookies.

Divide dough into 10 equal parts and form each part into a ball.

Spread 1/10th of flour/sugar rolling mixture onto your counter.  Roll ball of dough out to 12 inch round on top of the rolling mixture.  Drizzle honey from your honey bear out onto the rolled dough to make it easier to spread the nut mixture (and add incredible flavor).

Spread with thin layer of room-temperature nut mixture.

Cut into 12 equal wedges (as for pizza or crescent rolls).

Roll each roll into a crescent roll, forming with narrow end in center of the crescent.

Place on parchment-covered cookie sheets about 2 inches apart and let raise in a warm place for 15 minutes.

Bake at 350 degrees until lightly brown, about 10-12 minutes.

Enjoy and say thank you to Cookie Grandma!

Roseddy

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Slovak Cold Dough Nut Horns

Yield: 10 Dozen

Early in the morning each day before Christmas, the Cookie Grandma awakens to her kitchen to prepare the dough for the Christmas cookies. Cold-dough nut cookies are her specialty. Cookie Grandma makes her "cold-dough cakes" dough, places it in the refrigerator and leaves it at least 12 hours or better than that - over night. When she is alert and aware, full of a espresso-enhanced latte with lots of flavoring cream, she begins her day of cookie baking making these most wonderful of nut crescents.

Being a good friend of Cookie Grandma, I was allowed to acquire her secret recipe for her specialty, the Slovak cold-dough nut horns. These cookies have been a favorite for generations upon generations. My family and friends can’t wait for their dozen or so to arrive at their homes. I make these way ahead of Christmas, store them in the freezer in air-tight container and dip into the container with my evening coffee, making sure to restrict myself to only one each night. Don’t tell my family, please.

Ingredients:

Dough Ingredients:
8 cups all purpose flour
2 cups butter cut into small cubes
3 whole eggs
1 tsp salt
6 T sugar
1/2 pint of sour cream (1 cup)
3 pkg dry yeast

1 bottle of honey (A Honey Bear is Preferred)
Extra flour and sugar for rolling

Nut Filling Ingredients:

2 pounds ground nuts
1 can evaporated milk
1 1/2 cups brown sugar

Directions:

Making the Dough -
Mix flour and butter cut into small chunks in mixing bowl with regular beater until crumbly, as for pie crust. Mix in dry yeast to flour mixture.

In another mixing cup mix the eggs, salt, sugar and sour cream. Add to flour mixture. Mix well then knead for 7 minutes.

Form dough onto a plate, cover with plastic wrap and place in refrigerator over night or for at least 12 hours. While chilling the dough, make the filling.

Making the Filling -

In food processor grind the nuts fine. Combine with the brown sugar and evaporated milk in a mixer. Mix well.

This step is the most difficult because you are going to want to take a spoon and just eat the filling. But to make sure you have enough for the cookies, place all but a scant teaspoonful taste into a plastic container, cover and refrigerate until ready to bake.

Making the Cookie -

Next day remove nut filling and dough from the refrigerator and let sit at room temperature for 2-3 hours.

Mix a mixture of flour and sugar to be used for rolling out the cookies. The proportion should be 2/3 sugar to 1/3 flour. Keep aside until ready to roll out cookies.

Divide dough into 10 equal parts and form each part into a ball.

Spread 1/10th of flour/sugar rolling mixture onto your counter. Roll ball of dough out to 12 inch round on top of the rolling mixture. Drizzle honey from your honey bear out onto the rolled dough to make it easier to spread the nut mixture (and add incredible flavor).

Spread with thin layer of room-temperature nut mixture.

Cut into 12 equal wedges (as for pizza or crescent rolls).

Roll each roll into a crescent roll, forming with narrow end in center of the crescent.

Place on parchment-covered cookie sheets about 2 inches apart and let raise in a warm place for 15 minutes.

Bake at 350 degrees until lightly brown, about 10-12 minutes.

Enjoy and say thank you to Cookie Grandma!