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Hungarian Butterhorn Cookies
Hungarian Butterhorn Cookies
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Prep Time:
45 minutes
Cook Time:
10 minutes
Total Time:
145 minutes
Indulge in these irresistible buttery cookies filled with walnut meringue, topped with a sweet glaze. Perfect for holiday gatherings or afternoon treats.
Ingredients:
  • For the filling:
  • 2 egg whites
  • 1/4 teaspoon cream of tartar (optional)
  • 2/3 cup (135 grams) superfine granulated sugar
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons (21 grams) very finely chopped/ground walnuts (use a mini chopper) or walnut flour
  • For the dough:
  • 1 cup (2 sticks, 8 ounces) unsalted butter, softened
  • 1 teaspoon instant yeast
  • 1/3 cup (80 grams) sour cream
  • 2 egg yolks
  • 2 2/3 cups (333 grams) all-purpose flour
  • 1 teaspoon kosher salt
  • 1 cup powdered sugar for dusting the work surface and rolling out the dough
  • For the glaze:
  • 5 cups (500 grams) powdered sugar
  • 3/4 teaspoon vanilla extract
  • 6 to 8 tablespoons milk
Instructions:
  • Preheat your oven to 400°F while you line two baking sheets with silicone baking mats or parchment paper.
  • Prepare the filling: In a spotlessly clean, large mixing bowl, whisk together the egg whites and cream of tartar until fully incorporated with lots of bubbles. Gradually add sugar one tablespoon at a time, ensuring each addition is completely whisked for about a minute by hand or 30 seconds with an electric mixer. Mix in the vanilla, and continue whisking at high speed until the egg whites are glossy and silky. Test the texture by rubbing a bit of meringue between your fingers; it should feel smooth with no grittiness from the sugar.
  • Incorporate the walnuts: Gently fold the ground walnuts into the meringue for about 30 seconds until fully combined. Transfer the mixture to a small bowl if using a stand mixer, then wash and return the mixer bowl to the stand.
  • Prepare the dough: In a large mixing bowl, blend the butter, yeast, sour cream, and egg yolks with a hand or stand mixer for approximately 2 minutes until combined. It's okay if the mixture appears slightly split. Gradually add the flour and salt in three portions, mixing on low speed until fully incorporated, about 10 seconds per batch.
  • Sprinkle powdered sugar generously on your work surface. Place the dough on top. If the dough is a bit shaggy, gently knead in the dry bits until smooth. Use a bench scraper to divide the dough into four equal pieces and shape each into a 1-inch thick round disc.
  • Roll out one piece of dough into a 10-inch circle that is 1/8-inch thick, slightly thinner than pie dough. Cut the dough into 8 triangle wedges using a bench scraper, knife, or pizza cutter.
  • Adding the filling: Use about a heaped 1/2 teaspoon of the meringue mixture and place it on the wide end of each dough wedge. Adjust the amount as needed since the wedges may vary slightly in size.
  • Shape the cookies by rolling the dough from the wide end to the tip in a crescent shape. The filling may spread a bit, but no need to worry if they're a little messy. Leave the ends straight or bend them to form a crescent shape. Place the cookie on the baking sheet lined with parchment paper. Repeat with the remaining dough balls to make a total of 32 cookies.
  • Bake the cookies at 350°F for 10 minutes, rotating the pans halfway through until light golden brown. Test doneness by gently pressing a cookie - if it springs back, they're ready.
  • After baking, transfer the cookies to wire racks to cool completely for 30 to 45 minutes. Keep the baking sheets for the next step of glazing the cookies.
  • Prepare the glaze by combining powdered sugar, vanilla, and 6 tablespoons of milk in a bowl. Gradually add more milk by the teaspoon until the glaze reaches a thick but pourable consistency, slightly thicker than Elmer’s glue.
  • To glaze the cookies: When ready, set the cooling racks on lined baking sheets. Drizzle a generous tablespoon of glaze over each cookie, allowing it to cascade over the edges gracefully. Ensure each cookie is well-covered. Allow the glaze to set for about an hour until it's no longer sticky.
  • Store the cookies in a sealed container at room temperature for up to three days or in the freezer for three months.

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