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Apricot Horns

Virginia Lama Pro has used this recipe for more than 20 years and adapted it as her own. She originally clipped it from the old Pittsburgh Press. The recipe originally was sent in by a woman identified then only as Mrs. Besser.

1/2 pound (2 sticks) butter
3 cups flour
3 eggs yolks, well beaten
1 small cake Fleishman's yeast (or 1/3 of the household size)
1 tablespoon sugar
8 tablespoons cream or top milk
1/8 teaspoon vanilla
1 cup apricot preserves (or more if you like)
1 egg beaten (for glaze)

Cut flour and butter together (as for pie) with a pastry blender or fork. Blend in vanilla, the well-beaten egg yolks and yeast, which has been dissolved in the cream and sugar.

Handle the dough as little as possible. It will form an elastic consistency. Separate into 3 sections.

Take each section, in turn, and roll out in a circle on a lightly floured board or cloth to about a quarter-inch thickness.

Spread apricot jam lightly over surface of dough. Cut each circle into 16 wedges, less if you want fewer and larger cookies. Roll each wedge into a crescent shape, starting from the broad base and rolling towards the point. Remember, this dough does not need to rise.)

Place on a lightly greased cook sheet. Glaze tops of horns with the well-beaten egg. Bake at 350 degrees for 20 to 25 minutes or until slightly browned. (Pro sets her oven at 325 degrees). Makes about 4 dozen cookies.

Thursday, December 14, 2000

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