Grandma's Holiday Butterhorn Cookies
A timeless family treasure, these Butterhorn Cookies have been a part of our Christmas celebrations for generations. With their tender, buttery dough and a sweet walnut-cinnamon filling, they offer a delightful blend of flavors and textures. Although crafting these cookies takes a bit of time and patience, the result is a melt-in-your-mouth experience that's sure to become a highlight of your holiday festivities. Perfect for sharing with loved ones or savoring alongside a warm cup of tea or coffee.
36-48 cookies
Servings
N/A
Calories
9
Ingredients
Ingredients
flour
2 cups
salted butter
1 cup (softened)
sour cream
1/2 cup
salt
1/4 teaspoon
baking powder
1/4 teaspoon
eggs
2 large (divided)
walnuts
2/3 cup (chopped fine)
sugar
1 cup (divided)
cinnamon
3/4 teaspoon
Instructions
1
In a large mixing bowl, combine the flour, softened butter, sour cream, salt, baking powder, 1/2 cup of sugar, and the yolk from one of the large eggs. Ensure that the egg white is set aside in a small separate bowl. Stir the mixture with a spoon until it becomes cohesive. Alternatively, you can use an electric mixer; just make sure to cream the butter first before adding the other ingredients.
2
Once the dough is well mixed and holds together, shape it into a ball. Wrap the dough ball in plastic wrap and refrigerate for 2-3 hours, or until it is firm.
3
While the dough chills, prepare the filling by combining the finely chopped walnuts, cinnamon, and the remaining 1/2 cup of sugar in a small bowl. Stir the mixture until evenly blended.
4
Preheat your oven to 350°F (175°C).
5
Take about one-third of the chilled dough and roll it out on a floured surface to a thickness of 1/8 inch. Use a 10-inch round plate as a guide to ensure an even circular shape.
6
Using a pastry brush, spread a light coating of the reserved egg white over the dough circle.
7
With a pizza cutter or sharp knife, cut the dough circle into 12 equal wedges.
8
Evenly distribute a small amount of the walnut-cinnamon mixture over each wedge.
9
Starting at the outer curved edge, roll each wedge toward the center to form a crescent shape.
10
Place the rolled cookies on a baking sheet lined with parchment paper, ensuring they are point side down and spaced about 1 1/2 inches apart.
11
In a small bowl, beat the remaining whole egg with 1/2 teaspoon of sugar. Brush this mixture over the tops of the cookies to give them a golden glaze.
12
Bake in the preheated oven for 15-20 minutes, or until the cookies are lightly golden brown.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Grandma's Holiday Butterhorn Cookies?
They are a timeless family holiday cookie featuring a tender, buttery dough and a sweet walnut-cinnamon filling.
How many cookies does this recipe make?
This recipe yields between 36 and 48 cookies.
What are the main ingredients for the dough?
The dough consists of flour, softened salted butter, sour cream, salt, baking powder, sugar, and an egg yolk.
How much flour is needed?
The recipe requires 2 cups of flour.
Should I use salted or unsalted butter?
This specific recipe calls for 1 cup of softened salted butter.
How much sour cream is used?
The recipe uses 1/2 cup of sour cream.
How long does the dough need to chill?
The dough should be refrigerated for 2 to 3 hours, or until it is firm.
What is the filling made of?
The filling is a mixture of 2/3 cup finely chopped walnuts, 3/4 teaspoon cinnamon, and 1/2 cup sugar.
At what temperature should the oven be preheated?
Preheat your oven to 350°F (175°C).
How thick should the dough be rolled out?
The dough should be rolled out to a thickness of 1/8 inch.
What can I use as a guide for rolling the dough?
A 10-inch round plate can be used as a guide to ensure an even circular shape.
How many wedges should each dough circle be cut into?
Each 10-inch circle should be cut into 12 equal wedges.
What is the best way to cut the dough wedges?
A pizza cutter or a sharp knife is recommended for cutting the dough into wedges.
How do you shape the butterhorn cookies?
Starting at the outer curved edge of a wedge, roll the dough toward the center to form a crescent shape.
What should I do with the egg white?
The reserved egg white is used to lightly coat the dough circle before adding the filling.
How do I prepare the baking sheet?
Line your baking sheet with parchment paper to prevent sticking.
How far apart should the cookies be placed?
Place the cookies about 1 1/2 inches apart on the baking sheet.
Is there a glaze for the top of the cookies?
Yes, a mixture of one beaten egg and 1/2 teaspoon of sugar is brushed over the tops before baking.
How long do the cookies bake?
Bake the cookies for 15 to 20 minutes.
How can I tell when the cookies are finished baking?
The cookies are done when they are lightly golden brown.
Can I use an electric mixer for the dough?
Yes, but you should cream the butter first before adding the other ingredients.
How much cinnamon is in the recipe?
The recipe calls for 3/4 teaspoon of cinnamon.
How much sugar is in the dough itself?
The dough uses 1/2 cup of sugar, while the remaining 1/2 cup is used for the filling.
What type of nuts are used in the filling?
The recipe uses 2/3 cup of finely chopped walnuts.
Does the recipe use baking powder?
Yes, it uses 1/4 teaspoon of baking powder.
Do I need to add salt to the dough?
Yes, the recipe includes 1/4 teaspoon of salt.
How should the cookies be positioned on the baking sheet?
Ensure they are placed point side down on the parchment paper.
What is the texture of these cookies?
They have a tender, buttery, and melt-in-your-mouth texture.
Are these cookies suitable for gifting?
Yes, they are perfect for sharing with loved ones during holiday festivities.
What size eggs should be used?
The recipe specifies 2 large eggs.