Butter Horn Cookies
Butter Horn Cookies
These delicious cinnamon sugar crescent cookies are a holiday tradition I just can’t live without. This simple dough has sour cream so it’s super easy to roll. These cookies are always a part of my private holiday collection, not for sale!
BUTTER HORN COOKIES
MAKES ABOUT 40 COOKIES
Dough
1/2 pound unsalted butter, softened
1 egg yolk
3/4 cup sour cream
2 cups flour
Filling
1 cup walnuts, finely chopped
1 cup sugar
2 teaspoons cinnamon
In an electric mixer, cream butter and sour cream until well blended.
Add egg yolk. Mix well.
On low speed, Add 1 1/2 cups flour and mix until just blended.
Turn dough out onto a lightly floured surface. Knead in remaining flour ( and any additional) to make a soft, not sticky dough.
Wrap dough in plastic wrap and refrigerate 2 to 3 hours or overnight.
Preheat oven to 350 F.
In a small bowl, combine walnuts sugar and cinnamon.
Divide dough into 4 pieces. Roll first piece of dough onto a lightly floured surface to 1/8" thick. Spread with one quarter of the cinnamon sugar mixture. Using a fluted pastry cutter, or knife, cut int wedges. Starting at the large end, roll dough into a crescent. Repeat with other pieces of dough.
Place on parchment lined cookie sheet, spacing each 2-inches apart.
Bake 12 to 15 minutes or until golden brown. Remove cookie sheet from the oven. Cool cookies on wire cooling rack.
Butter Horn Cookie Baking