Nut-Filled Butterhorns

3 packages (1/4 ounce each) active dry yeast
1/4 cup warm milk (110° to 115°)
2 tablespoons sugar
2 cups butter, softened
1 package (8 ounces) cream cheese, softened
1 cup whipping cream
1 cup (8 ounces) sour cream
7 egg yolks
1/8 teaspoon salt
8 to 8-1/2 cups all-purpose flour

FILLING:
6 egg whites
1 teaspoon cream of tartar
1 cup sugar, divided
3 cups ground walnuts or pecans
2 teaspoons ground cinnamon, optional

ICING:
3 cups confectioners’ sugar
2 tablespoons butter, softened
5 to 7 tablespoons milk
1/2 teaspoon almond or vanilla extract, optional

In a large mixing bowl, dissolve yeast in warm milk. Add sugar; let stand for 5 minutes. Add butter, cream cheese, cream, sour cream, egg yolks, salt and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl. turning once to grease top. Cover and refrigerate overnight.

In a mixing bowl, beat egg whites until foamy. Add cream of tartar; beat until soft peaks form. Gradually add 2 tablespoons sugar, beating until glossy stilt peaks form. Fold in nuts.

Divide chilled dough into fourths. On a lightly floured surface, roll each portion into a 12 in. circle; spread a fourth of the filling over each circle. Add cinnamon if desired to remaining sugar; sprinkle over filling. Cut each into 12 wedges. Roll up wedges from the wide end; place pointed side down 3 in. apart on greased baking sheets. Curve ends to form a crescent shape. Bake at 350° for 17-20 minutes or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over rolls.

Yield: 4 dozen.