Polish Apricot Horns Recipes

Steps:

• Cut butter into flour in a bowl using 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add sour cream and egg yolk; mix well. Shape the dough into a ball. Wrap in plastic wrap and refrigerate, 8 hours to overnight.
• Combine walnuts, sugar, and cinnamon in a small bowl.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
• Cut dough into 4 equal pieces. Roll each piece into a 1/8-inch thick circle on a lightly floured surface. Spread 1/4 of the walnut mixture on each circle; cut each circle into 12 wedge-shaped pieces with a pizza wheel.
• Shape each piece of dough into a crescent by rolling dough from the wide end of the wedge into the center. Transfer cookies carefully to the baking sheets.
• Bake in the preheated oven until golden, 20 to 25 minutes. Watch cookies carefully as they bake; their bottoms tend to brown faster than their tops.

Steps:

• Blend butter, cottage cheese and flour with hands to form dough. Add more flour if cheese is watery. Shape into 1-inch balls and put in refrigerator overnight. (Dough may be kept under refrigeration for up to one month.).
• Preheat oven to 375° F. Lightly grease a cookie sheet; set aside.
• Cook apricots until tender; drain and puree. Add 2 cups Sugar while still hot. Cool. In a separate bowl, mix almonds and 1 ¼ cup Sugar; set aside.
• Press each dough ball into a 3-inch round (make only ten horns at a time so dough will remain cold). Place one teaspoon of apricot filling into center of each round. Roll into shape of horn.
• Dip in egg whites and then roll up in sugared almonds. Place on prepared sheet and bake for 12 minutes. Remove from oven, sprinkle with Confectioners Powdered Sugar, if desired.
• Note: Rounds can be folded over filling and edges press close for a half-moon filled cookie.

Steps:

• Cream butter and sugar together. Add vanilla. Add almonds. Add the flour slowly until you can shape the dough with your hands. You may find it necessary to add a little more flour. Refrigerate the dough for 1 hour.
• Shape approximately 1 1/2 - 2 T dough into crescent moon shapes. Bake at 350 degrees on ungreased baking sheets for about 15 minutes, until light tan. Remove from oven, cool slightly and roll in powdered sugar to coat.

Steps:

• Mix flour and butter with pastry blender.
• Make a well in the center.
• add 1 egg yolk and sour cream.
• Mix together well.
• Divide dough in 3 balls.
• Wrap each ball in wax paper.
• Chill overnight.
• Next day, take out one ball at a time.
• roll out on floured board in a circle.
• as a pie crust 12" to 13" across.
• Mix 3/4 cut ground walnuts and.
• 3/4 cups of sugar.
• Divide this filling into 3 parts.
• Sprinkle over rolled out dough.
• Then roll nuts lightly into dough with a rolling pin.
• Cut into 16 wedges.
• Roll each piece wide end first to narrow tip.
• Place narrow end down on cookie sheet.
• Bake at 350 degrees for 20 minutes until golden.
• Dust with powdered sugar before serving.

Steps:

• Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
• Preheat oven to 350 degrees F (180 degrees C).
• Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner's sugar.

Steps:

• Put the flour, salt, sugar and baking powder together and mix.
• Slowly pour the oil in and mix. Add the water by slowly pouring it into the mixing bowl and keep on mixing the whole time to check on how the dough is doing. You might have to add a little flour or water until it looks soft and shiny but does not stick to your fingers when touching.
• Let the dough rest for about 20 minutes. Prepare the filling in the meantime.
• Cut the ham into little pieces (about as big as a fingernail) and mix with the fine chopped onion.
• Blend the cheese spread under it (take your time--first I thought it would not work but it becomes smooth quite in a sudden).
• Spice with salt, pepper and oregano.
• Roll the dough out or flat out little round patties, cut triangles out of it and put 1 spoon filling on the long end of it.
• Roll up and form a horn, watching out that the filling does not fall out. Press the ends together to avoid that.
• Bake your horns at 225° celcius for about 20 minutes or until golden.

Steps:

• Line cookie sheet with parchment or foil.
• In a food processor combine almond paste and sugar.
• Mix until the texture of fine crumbs.
• Add egg white and flour, reserving yolk.
• Mix until dough becomes smooth paste, it will be slightly sticky.
• Turn dough out onto a lightly floured surface.
• With floured hands roll dough into a 12" log.
• Divide into 12 equal pieces and roll into balls.
• Roll balls between palms into 3" logs, slightly tapered at ends.
• Spread almonds on a plate.
• Beat reserved egg yolk with 2 tablespoons of water.
• Dampen log with beaten yolk.
• Roll each log in almonds until coated, bending into crescents.
• Place crescents 2" apart on prepared cookie sheet and refrigerate for 20 minutes.
• Preheat oven to 350ºF.
• Bake 12-14 minutes or until light golden in color.
• Cool baking sheet on wire rack for 5 minutes, and loosen crecents with a spatula.
• Slide parchment off baking sheet and back onto wire rack to finishing cooling cookies.
• Melt chocolate in double boiler or microwave.
• Dip cookie ends into melted chocolate.
• Place back on parchment until chocolate is dry.
• Layer "Almond Horns" between sheets of wax paper in airtight container.