Breakfasts and Brunches

Sweet Lemon Nut-filled Horns

(3 dozen cookies)

Pastry:

2 ¼ cups all-purpose flour
1/3 cup granulated sugar
1 ¼ teaspoons Sweet 'N Low® granulated sugar substitute
1/8 teaspoon salt
½ cup margarine
1 large egg, slightly beaten
2 tablespoons cold lemon juice
1 tablespoon grated lemon peel
3 tablespoons cold water

Filling:

½ up pecan halves, ground
¼ cup currants, chopped
2 tablespoons plain dry bread crumbs
1 tablespoon granulated sugar
1 tablespoon orange juice
¼ teaspoon rum-flavored extract
¼ teaspoon Sweet 'N Low® granulated sugar substitute
1 large egg white

In large bowl, combine flour, 1/3 cup sugar, 1 ¼ teaspoons Sweet 'N Low, and salt. With pastry blender or two knives used scissor fashion, cut in margarine until mixture resembles coarse crumbs. Stir in egg, lemon juice, and lemon peel. Add water, 1 tablespoon at a time, until mixture just holds together. Divide dough into 3 equal balls; flatten each and wrap in wax paper. Refrigerate 1 hour. Meanwhile, prepare filling: In small bowl, stir together pecans, currants, bread crumbs, 1 tablespoon sugar, orange juice, rum flavoring, and ¼ teaspoon Sweet 'N Low. Stir in egg white; set aside. On lightly floured surface, roll out each pastry ball to a 10-inch circle. Spread each with one-third of filling; cut each into 12 wedges. Roll up each wedge from wide end to point. Place on ungreased cookie sheets, point side down. Bake 10 minutes or until golden. Cool on wire rack.

Calories per cookie:

75