Butterhorns

Butterhorns

from LuAnn Faber

Makes 64 cookies

Dough:

2 cups Flour
1 Egg Yolk (reserve White for later)
½ lb. Butter
¾ cup Sour Cream

  1. Blend together to form a soft dough. Chill at least 2 hours.

Topping:

¾ cup Sugar
1 tsp. Cinnamon
¾ cup Pecans or Walnuts, chopped

  1.  Mix well and  set aside.

Cookie:

  1. Divide chilled dough into 4 equal parts. Roll out each part to ¼ inch thick circle on lightly floured surface. (Roll out 1 circle at a time & refrigerate remaining dough.)
  2. Brush circles with egg white. Sprinkle each with ¼ of the topping. Cut each circle into pie-shaped wedges about 1 in. wide at outer edge. (There will be 16 wedges per circle.) Roll each wedge from wide edge to center point. Bend each cookie into a crescent shape & place point down on lightly greased baking sheet.
  3. Bake at 350º for 10-15 minutes, ’till lightly browned. Cool, drizzle with glaze & sprinkles.

To make a simple glaze, mix Confectioners’ Sugar with Milk or Cream until it reaches a glazing consistency.

 

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