Grandma Womack's Butterhorn Cookies
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Description
These "butterhorns" are a traditional Christmas favorite around the Womack homesteads, but can be made and served all year round. Delicious, flaky, buttery, crusted cookies rolled in the shape of miniature croissants, sprinkled with a nutty, cinnamon-sugar mix.
Ingredients
- 2 cups unsalted butter, softened
- 2 cups all-purpose flour
- ¾ cup sour cream
- 1 large egg yolk
- ¾ cup white sugar
- ¾ cup chopped walnuts
- 1 teaspoon ground cinnamon
Directions
- 1. Cut butter into flour in a large mixing bowl with your fingertips. Add sour cream and egg yolk; mix thoroughly until a firm dough is formed. Shape dough into a large ball, cover with waxed paper or plastic wrap, and refrigerate until fully chilled, at least 2 hours.
- 2. Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- 3. Combine sugar, walnuts, and cinnamon in a small bowl.
- 4. Remove dough from the refrigerator and cut into 3 equal pieces. Roll 1 piece of dough into a circle. Sprinkle with 1/3 of the sugar mixture and press it into the dough. Cut into 12 wedges (like a pie) and roll each piece from the wide side to the tip to make a croissant-shaped cookie; place on the prepared baking sheets. Curl the tips of each cookie towards you to form a curved horn shape. Repeat with remaining dough and sugar mixture to form remaining cookies.
- 5. Bake in batches in the preheated oven until golden brown, 20 to 25 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts
serving: 36 cookies
calories: 159.6 kcal
carbohydrates: 10.1 g
protein: 1.4 g
saturated fat: 7.3 g
cholesterol: 34.9 mg
sodium: 4.3 mg
fiber: 0.4 g
sugar: 4.3 g
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