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Italian Sour Cream Horns

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  • 1 package active dry yeast (regular, not rapid rise)
  • 3 tablespoons warm water (110 to 115 degrees F)
  • 4 cups flour
  • 1/2 teaspoon salt
  • 1 1/4 cups (2 1/2 sticks) butter, softened
  • 3 egg yolks
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • Powdered sugar


  • 3 egg whites
  • 1 cup granulated sugar
  • 1/2 cup finely chopped pecans
  • 1 teaspoon vanilla extract
  • Powdered sugar


  1. Dough: Dissolve yeast in warm water. Sift flour; add salt. Add butter, eggs yolks, sour cream, vanilla and dissolved yeast mixture to flour mixture; work with hands until a moist dough forms. Cover and refrigerate 1 to 2 hours, or overnight.
  2. Divide dough into eight pieces. Dust rolling pin and work surfaces with powdered sugar. Working with one piece of dough at a time, roll out dough to about 1/8 inch thickness (slightly thinner than pie dough, more like noodle dough).
  3. Cut dough into a circle approximately 8 inches in diameter. (You may want to use a stainless steel bowl and just press out a circle). Refrigerate dough circle. Continue rolling and cutting remaining dough, refrigerating circles as you go. Re-roll leftover dough pieces and cut into circles.
  4. Cut each circle of dough into 16 triangular pieces or wedges.
  5. Filling: Beat egg whites until foamy. Gradually add sugar; beat until stiff. Fold in pecans and vanilla extract.
  6. Spread 1/2 teaspoon filling on each triangle of dough; roll up, beginning with largest end. Place roll, small end down, on greased cookie sheet.
  7. Bake at 350 degrees F for 10 to 12 minutes, or until slightly browned on bottom.
  8. Immediately transfer to racks to cool.
  9. Sift powdered sugar over cooled cookies.
  10. Store in airtight container.

Yield: About 10 dozen cookies

Posted by kdipaolo at Recipe Goldmine May 14, 2001.