Hungarian Butterhorns - cooking recipe

Ingredients

2 1/2 teaspoons active dry yeast (one pkg.)
1/4 cup warm water
1 cup granulated sugar, plus
1 teaspoon granulated sugar
1/2 cup butter
2 cups all-purpose flour
2 large eggs, seperated
1/2 cup chopped walnuts
1 tablespoon whole milk
1/2 teaspoon vanilla
3/4 cup powdered icing sugar

Preparation

Soften the yeast in warm water.
Stir in the 1 tsp.
sugar.
Let stand in warm place until bubbly.
This will take about four minutes.
Cut the butter into the flour with a pastry blender.
Stir in the yeast mixture and the egg yolks.
Shape dough into a ball.
Let rest about 30 minutes.
Beat the egg white until stiff.
Beat in the remaining sugar to make a thick meringue.
Fold in the nuts.
Set aside.
Roll dough into a 16 inch circle and cut into 16 wedges.
Spread meringue onto the dough.
Roll each wedge from wide end to the tip.
Place onto a greased baking sheet.
Bake 350 degrees for 20 minutes, until golden.
Make a glaze with the vanilla, powdered sugar and the tablespoon of milk.
Frost each cookie.