1 c. butter
1 1/4 c. milk
2 pkg. yeast
4 egg yolks, beaten
1 tsp. almond extract
4 c. flour
4 tbsp. sugar
1/2 tsp. salt

FILLING:

3/4 c. brown sugar, packed
1/4 c. nuts, chopped
1/2 tsp. almond extract
2 tsp. milk

Dissolve yeast and butter in warm milk. Add beaten egg yolks and extract. Pour over flour mixture and mix lightly. Cover well and put in refrigerator overnight.

Divide dough into 4 portions. Roll each portion into a 12-inch circle and cut into 12 pie wedges. Place 3/4 teaspoon filling on wedge and roll up, starting at wide end. Let rise. Bake at 350 degrees for 10-15 minutes. Then frost and sprinkle with nuts.

Makes 48 Butterhorns.

FROSTING:

1/2 tsp. almond extract
1 c. powdered sugar
1 tbsp. melted butter
3 tbsp. milk