Grandma's Butterhorn Cookies
User Reviews
5
Grandma's Butterhorn Cookies
Description
This recipe begins with a dough of all-purpose flour, cold butter, sour cream, egg yolk, and salt, mixed until coarse crumbs form before combining and chilling for 2-3 hours. The dough is rolled thin, spread evenly with a cinnamon, walnut, and sugar mixture processed to small nut granules, then cut into triangles and rolled from the wide end to form crescent shapes.
Baking the cookies yields pastries that have a rich buttery flavor with a tender, flaky texture complemented by the sweet and spiced nut filling. The dusting of powdered sugar adds a classic finish.
These cookies are good for sharing or gifting and reflect a traditional homemade treat with simple, wholesome ingredients handled carefully to achieve the right texture.
Ingredients
For the dough-
- 2 cups all-purpose flour
- 1/2 lb butter 1 cup or 2 sticks, cold
- 1 egg yolk
- 3/4 cup sour cream
- 1/8 teaspoon salt
for the filling-
- 1 teaspoon cinnamon
- 3/4 cup walnuts
- 3/4 cup granulated sugar
- powdered sugar for dusting
Instructions
- In large bowl, combine flour, salt, and butter until coarse crumbs form. Stir in sour cream and egg yolk until dough comes together--you may want to use your hands. Form into a fat disc shape, wrap in waxed paper and refrigerate 2-3 hours.
- To form cookies, remove dough from fridge and let it warm up for 5-10 minutes while you make the filling.
- In food processor, combine sugar, cinnamon and walnuts. Pulse the mixture until the nuts have practically become almost as small as the sugar granules.
- Next, cut the dough into 4 equal pieces. Flour your board liberally and roll out one piece of dough into a circle that is 12-14 inches across and 1/8 inch thick. You want the circle to be pretty even, but it doesn't doesn't have to be perfect.
- Sprinkle on 1/4th of the sugar walnut mixture over entire circle. Using a sharp knife, cut dough into 12 even triangular pieces (just like you're cutting a pie). Roll up each triangle tightly, starting at the wide end to form crescent shapes. Place onto an ungreased cookie sheet. Continue this process with remaining dough and filling.
- Bake Butter Horns at 300 degrees for 25-30 minutes. I cooked mine for 32 minutes. When you take them out of the oven, they shouldn't be shiny and the dough should be pretty much dry to the touch. At 25 minutes, I could still see a little butter in the dough that was making the dough moist still, so after a few minutes more in the oven, that went away and they looked cooked. As a reminder, if you are using a non-stick darker cookie sheet, these are going to cook faster. You want the bottoms of the cookies to be light brown, not dark brown! So be careful.
- After 5 minutes on the baking sheet, remove to a cooking rack.
- Dust all the Butter Horns with powdered sugar and enjoy!
- I decided to give some away and pack them in these cute little glassine bags! Adorable!
Nutrition Information
Show DetailsNutrition Facts
Serving: 48Small Cookies
Amount Per Serving
Calories 85 kcal
% Daily Value*
| Calories | 85kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 16mg | 5% |
| Sodium | 43mg | 2% |
| Potassium | 20mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 146IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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