Butterhorns-Joyce Z.

2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 package yeast (1 1/2 teaspoons)

2 tablespoons warm water

2 eggs, separated

1/4 cup sour cream

1/2 teaspoon vanilla

1/2 cup sugar

1/2 cup finely ground walnuts or pecans

1/2 teaspoon almond extract

Confectioners' sugar

Stir flour, baking powder and salt together in mixing bowl. Cut in butter. Dissolve yeast in water. Stir in egg yolks, sour cream and vanilla. Blend into flour mixture. Refrigerate 1 hour. Heat oven to 400 degrees. Beat egg whites until foamy; gradually add sugar. Beat until stiff. Fold in nuts and almond extract. Divide dough in 4 parts. Roll each part into 9 inch circle on board sprinkled with confectioners' sugar. Cut each circle in 12 wedges. Spread 1 heaping teaspoonful meringue on each. Roll, beginning at wide end. Bake on lightly greased baking sheet 10 to 12 minutes, or until golden brown. Sprinkle with confectioners' sugar. Makes 4 dozen cookies.