Polish Apricot Horns

Polish Apricot Horns

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  • 1 lb. butter, softened
  • 1 lb. cottage cheese, creamed
  • 4 C flour
  • 1 lb. dried apricots
  • 2 C Pioneer® Sugar
  • 1 ½ C almonds, ground
  • 1 ¼ C Pioneer® Sugar
  • 2 egg whites
  • Pioneer® Confectioners Powdered Sugar


  1. 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.)
  2. Preheat oven to 375° F. Lightly grease a cookie sheet; set aside.
  3. Cook apricots until tender; drain and puree. Add 2 cups Pioneer® Sugar while still hot. Cool. Mix almonds and 1 ¼ cup Pioneer® Sugar; set aside.
  4. 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 Pioneer® Confectioners Powdered Sugar.

Cook's Note

Round can be folded over filling and edges press close for a filled cookie.
**From the Kitchen of: Andrea Butler of Oxford, MI.
Polish Apricot Horns
1 vote, 4.00 avg. rating (74% score)

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