And some people,like my grandma, just called them nut horns (she, obviously, opted for the nut filling). Having grown up in an area with many Eastern European immigrants, these was a ubiquitous Christmas season treat. They take more effort than a drop cookie or bar, but they're worth it.

List of Ingredients

2 cups all-purpose flour
8 ounce cream cheese
1/2 pound butter
1 egg
2 teaspoons granulated sugar
1 cup apricot jam
2 tablespoons butter
1/4 teaspoon cinnamon
1/4 pound ground walnuts
1 egg white, beaten
1/2 cup honey
1/2 teaspoon almond extract
1/2 teaspoon vanilla
Recipe
type: refrigerator, rolled - Makes: 3-4 dozen

Sift flour and sugar together. Work in the butter, cream cheese, and egg. Knead together. Cover and refrigerator overnight.

For nut filling:
combine walnuts, egg white, honey, almond and vanilla extract.

For jam filling:
heat jam over low heat with butter. Remove from heat and add cinnamon. Cool slightly.

Preheat oven to 375°F.

Lightly grease cookie sheets or line with parchment paper.

Roll out dough between two pieces of wax paper until 1/8" in thickness or thinner. Carefully pull off the top piece of wax paper. Sprinkle, lightly, with powdered sugar. Cut dough into 2" squares. Spread with a small amount of filling (diagonally corner to corner), half with walnut mixture and half with jam mixture. Don't overfill or they will leak while cooking.

Roll, corner to corner, like a croissant. Sprinkle lightly with powdered sugar and place on cookie sheets about 2" apart. Bake 10-15 minutes or until lightly browned. Transfer to wire racks to cool.

Malted Milk Ball Cookies
2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup butter, room temperature
1 cup sugar
1/2 cup milk
1 tsp vanilla extract
1 1/2 cups roughly chopped maltesers/whoppers/malted milk balls

Preheat the oven to 350F and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Stir in milk and vanilla, then gradually blend in the flour mixture. Do not overmix; stir only until no streaks of flour remain. Stir in the chopped Maltesers/Whoppers/Malted Milk Balls.
Drop into 1-inch balls (tbsp sized balls) on the prepared baking sheet and bake for 12-14 minutes, until lighty browned.
Cool on baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.

Makes about 3-dozen cookies.

Molasses Crinkles

2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger ( I use a full teaspoon)
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 tsp cayenne pepper or 1/4 tsp chipotle powder
1/2 teaspoon salt
1/2 cup vegetable shortening at room temperature
1/2 stick (1/4 cup) unsalted butter, softened
1 cup packed dark brown sugar
1 large egg
1/2 cup grandmas molasses (NOT black strap or barbados!)
granulated sugar for sugaring tops of cookies

Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt in a bowl until combined.

Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mixture until combined.

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.

Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, then dip 1 end of ball in sanding sugar. Make more cookies in same manner, arranging them, sugared side up, 2 inches apart on 2 ungreased baking sheets.

Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 to 12 minutes total, then cool on sheets 1 minute. Transfer to racks to cool completely.

1 lb. baby carrots, peeled
1/4 c. butter
1/4 c. packed brown sugar
1 tsp. lemon juice
1/8-1/4 tsp. hot pepper sauce
1/8 tsp. salt (optional)

In a saucepan, cook carrots in a small amount of water until crisp-tender; drain and keep warm. In the same saucepan, cook butter and brown sugar until bubbly. Stir in lemon juice, hot pepper sauce and salt. Return carrots to pan and heat thru.

4 strips bacon, cooked crisp & crumbled
1 onion, chopped fine
2 cans whole kernel corn, drained
1 cup sour cream
1 beaten egg
salt & pepper to taste

Leave a little bacon grease in the pan and sauté onions in this; mix in corn, sour cream, egg, salt and pepper. Pour into greased casserole dish and sprinkle the bacon on top. Bake at 350° for 30 minutes or until bubbly.