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Grandma Womack's Butterhorn Cookies
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
180 minutes
Delight in flaky, buttery butterhorn cookies with a cinnamon-sugar-nut topping, perfect for Christmas or any time of year.
Ingredients:
  • 2 cups unsalted butter, softened
  • 2 cups all-purpose flour
  • 0.75 cup sour cream
  • 1 large egg yolk
  • 0.75 cup chopped walnuts
  • 1 teaspoon ground cinnamon
Instructions:
  • Using your fingertips, gently combine butter and flour in a large mixing bowl. Add sour cream and egg yolk, mix until a firm dough forms. Shape into a ball, cover with waxed paper or plastic wrap, and refrigerate for at least 2 hours until fully chilled.
  • Preheat your oven to a toasty 375 degrees F (190 degrees C) and line 2 baking sheets with parchment paper for easy breezy cleanup.
  • Mix together the sugar, walnuts, and cinnamon in a small bowl.
  • Take the dough out of the refrigerator and divide it into 3 equal pieces. Roll out one piece into a circle, sprinkle with 1/3 of the sugar mixture, and press it in. Cut it into 12 wedges like a pie, then roll each from the wide side to the tip to create a croissant-shaped cookie. Place on baking sheets and curl the tips towards you to form a curved horn shape. Repeat with the other dough pieces and sugar mixture to make the rest of the cookies.
  • Place in the preheated oven and bake until beautifully golden brown, about 20-25 minutes. Let them cool on the baking sheet for a minute before transferring to a wire rack to cool completely.

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