Butter Horns (Printable)

Butter Horns
see commentary

1 c. shortening

1/2 c. sugar

3 eggs

1 tsp salt

grated rind of 1/2 lemon OR
  1 tsp lemon peel (in spice section)

1 yeast cake dissolved in
 1 1/2 c. lukewarm milk

4-6 c. sifted flour

LEMON NUT FILLING
3 TBSP butter
1/2 c. sugar
1/2 c. finely chopped nuts
grated rind of 1/2 lemon OR
  1/2 tsp lemon peel

Cream shortening.  Add sugar and beat until smooth.  Add eggs, one at a time, beating after each.  Add salt and 1 tsp lemon peel and yeast/milk.  Gradually add flour and knead until elastic.  

Cover and let rise until double in size.  Toss on floured board. 
Cut into 8 pieces.  Roll each 1/4" thick in 9" rounds.
Brush well with butter and lemon nut filling. 
Cut each round in 6 parts like a pie.
Roll to point and shape into crescents.

Let rise in baking tins about 2 hours.  (*Tins not required)

Bake in 350 oven until light brown. (*about 10 mins.)

Frost while warm with vanilla icing.  (*Like the glaze made from powdered sugar and butter.)

*added while making them now