Butterhorns

1. 1

   Cut margarine into flour in bowl with pastry blender until crumbly.

2. 2

   Add mixture of egg yolk and sour cream; mix well.

3. 3

   Chill, covered, overnight.

4. 4

   Roll dough into 3 circles.

5. 5

   Cut each into 16 wedges.

6. 6

   Place on ungreased cookie sheet.

7. 7

   Combine sugar, pecans and half the egg white in bowl; mix well.

8. 8

   Spoon onto wedges.

9. 9

   Roll up from wide end.

10. 10

    Bake at 375u00b0 for 15 to 20 minutes.

11. 11

    Sprinkle with confectioners sugar.

12. 12

    Cool on cookie sheet for 2 minutes. Remove to wire rack to cool.

13. 13

    48 servings.

No additional tips available.