Hungarian Butterhorns

Simple little crescent cookies.

Soften the yeast in warm water.

Stir in the 1 tsp.

Sugar.

Let stand in warm place until bubbly.

This will take about four minutes.

Cut the butter into the flour with a pastry blender.

Stir in the yeast mixture and the egg yolks.

Shape dough into a ball.

Let rest about 30 minutes.

Beat the egg white until stiff.

Beat in the remaining sugar to make a thick meringue.

Fold in the nuts.

Set aside.

Roll dough into a 16 inch circle and cut into 16 wedges.

Spread meringue onto the dough.

Roll each wedge from wide end to the.

Place onto a greased baking sheet.

Bake 350 degrees for 20 minutes , until golden.

Make a glaze with the vanilla , powdered sugar and the tablespoon of milk.

Frost each cookie.

active dry yeast, warm water, granulated sugar, butter, all-purpose flour, eggs, walnuts, whole milk, vanilla, icing sugar