Butterhorn Cookies
Have you ever been to a cookie exchange? They are popular around Christmas time and a great way to find new recipes for the holidays. That’s how I found this recipe. Years ago, when we lived in Utah, I went to a cookie exchange and my neighbor brought these little gems. If you are looking for a cookie that isn’t overly sweet but still packed with flavor and goodness, this is for you.
It has buttery flakiness plus a pop of sweetness and flavor from the cinnamon/sugar/walnut mixture that will get you hooked. They lasted about 5 seconds in our house. I am not kidding! We love them.
My only tip is to follow the instructions – when it says to leave the dough in the refrigerator overnight, do it! Also, the dough will be sticky – that is okay, do NOT put in more flour, just put it in the refrigerator and it will harden and become easier to roll out. I promise!
Butterhorn Cookies
A buttery, flaky cookie with cinnamon, sugar, and nuts make this cookie irresistible.
Ingredients
Dough
- 1 cup butter softened
- 1 egg yolk
- 1 cup sour cream
- 2 cups flour
- 1 tsp vanilla
Filling
- 1 cup chopped walnuts
- 1 cup sugar
- 1 tsp cinnamon
Instructions
-
Mix ingredients for the dough in a mixer. The dough will be sticky. Divide into three balls and refrigerate overnight.
-
Mix ingredients for the filling in a bowl. Make sure you chop the walnuts well. I use my pampered chef food chopper.
-
Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
-
Roll out one dough ball like a pie crust on a floured surface. Cut like a pizza into 6-8 slices. Place about 2 tsps of filling on the slice and roll dough from the large end to the small end. Seal the end by pressing it into the dough. Shape like a crescent roll. You will have filling left over. Save it and use it for later (it is delicious on toast!)
-
Bake for 20-25 minutes until golden. Enjoy!
