Butterhorns
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Recipe type:: Christmas Cookie
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Cook Time:: 
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Serves: 3 dozen
 
The world's most delightful Christmas Cookie. Always the favorite on the cookie tray. Light and flaky. Cinnamon-y. Yummy. Make plenty.
Ingredients
  • 2 cups flour, sifted
  • ½ pound butter (2 sticks), softened
  • 1 egg yolk
  • ¾ cup sour cream
  • ¾ cup granulated sugar or brown sugar
  • 1 teaspoon cinnamon
  • ¾ cup finely chopped walnuts, almonds or pecans
Instructions
  1. Sift 2 cups flour into large bowl. With fingertips or pasty cutter, cut in 2 sticks butter.
  2. Add 1 egg yolk and ¾ cup sour cream. Mix well.
  3. Shape dough into ball, sprinkle with flour, wrap in wax paper and refrigerate several hours or overnight.
  4. When you're ready to prepare the cookies, preheat oven to 350. Remove dough from refrigerator and let rest about 15 minutes. In the meantime, combine ¾ cup sugar, 1 teaspoon cinnamon, and ¾ cup finely chopped nuts. Set aside.
  5. Lightly flour a wooden cutting board or countertop. Unwrap the dough and divide it into three equal parts. Roll out one portion of the dough into a pie shaped circle about ⅛" thick, keeping the unused dough covered so it doesn't dry out.
  6. Cut the dough into 12 pie-shaped sections, then sprinkle with one third of the cinnamon-sugar-nut mixture.
  7. Starting at wide end, roll up each pie-shaped section into a crescent roll.
  8. Bake at 350 on parchment paper or lightly greased baking sheet for 20-25 minutes or until golden brown.
Notes
Kids and husbands alike enjoying rolling these little sweet crescents. They store well for several days in an airtight plastic container; do not store in the refrigerator.
 

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